Recipe by Barb G.
This recipe was sent to me by my daughter Peggy, She said that this is very good. The recipe comes from Gourmet Magazine 10/80.
Top Review by Pets'R'us
Cooked this for my husband, I don't like liver. He really enjoyed it and liked the little crunch of the mustard seeds. I used a bit more wine to get more sauce. I served it with rice like you suggested.
- 1 lb chicken liver
- flour, enough to dredge livers
- salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1⁄3 cup shallot, minced
- 1⁄4 cup mustard seeds
- 3⁄4 cup dry white wine
- 2⁄3 cup chicken broth
- 1⁄4 cup minced parsley
Directions See How It's Made
- Pat dry the chicken livers, trim and separate into lobes.
- Dredge in flour seasoned with salt and pepper, shake off excess flour.
- In a large skillet heat the butter and oil, over moderately high heat, until fat is hot.
- Add chicken livers, sauté for 2 to 3 minutes or until they are browned on the outside but still pink within.
- Transfer the livers with slotted spoon to a bowl.
- Add to skillet the minced shallots and mustard seed and sauté the mixture for 1 minute or until mustard seed begins to pop.
- Add the white wine and reduce it, stirring, to about 1/3 cup.
- Stir in the chicken broth.
- Reduce the liquid, stirring, until it is thickened.
- Add the livers and the minced parsley leaves.
- Toss the livers to coat with the sauce, and heat mixture over low heat, shaking the skillet, until the livers are just heated through.
- Transfer to heated serving dish.
- Serve with rice.