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Sauteed Chicken Livers
Although we have a lot of experience with this recipe, we have never served it to
guests. In fact, Phil has never served it to Aliceann, because chicken liver is not on
her list of acceptable meats. So he saves this recipe for nights when he dines alone.
| 1 lb. chicken livers |
salt and freshly ground black pepper, to taste |
| 3 T. butter |
1/2 c. finely minced shallots |
| 1/2 c. dry white wine |
1/2 c. chicken stock |
| 2 T. fresh tarragon, chopped |
salt and freshly ground black pepper, to taste |
| several drops vinegar |
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- Rinse the chicken livers in a colander. Remove any membranes, and separate
the lobes. Pat them dry with paper towels. Season with the salt and pepper.
- Heat the butter in a large skillet over high heat. Add a single layer of the
livers. Let them cook for a full minute before turning. Give them a minute or two on
the second side, until they begin to release juices. Remove them to a warmed platter, and
repeat with the next layer.
- When the liver is ready, add the shallots to the same pan. Cook, stirring the shallots
until they start to brown, about 2 minutes. Stir in the wine, scraping the brown bits
from the bottom of the skillet as the wine boils. Allow it to reduce by half.
- Add the stock, and again reduce the liquid by half. Return the livers, and their
juices, to the pan. Heat until the sauce bubbles.
- Remove from the heat. Stir in the tarragon. Season with the salt, pepper, and vinegar.
Serve immediately.
3-4 servings
Source: Joy of Cooking
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