Cibrèo

Instructions

1. Blanch the crest and wattle in boiling water for a minute or two then remove, and when cool enough to handle, scrape off the fine, papery skin, then chop into bite sized pieces.
2. In a pan, melt the butter with olive oil over low heat and add the sage and onion, cooking until the onion is translucent and softened but not coloured, about 5-7 minutes, then turn up the heat to low-medium, add the crest and wattle, followed by the white wine and cook for 15 minutes.
3. Dust the livers in flour to cover, then add them together with the hearts and testicles, to the pan. Season with salt, freshly ground pepper and nutmeg and continue cooking for another 15 minutes, adding stock to the pan as you need to keep braising the chicken.
4. In a small bowl, whisk together the yolks and lemon juice. Add a splash of stock too, then pour it over the pan and stir gently for a minute to allow the yolk to thicken then serve immediately with more freshly ground black pepper and plenty of crusty bread to mop up the sauce.