Sauteed Chicken Livers

Manami's Note:

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb chicken liver , cut in half & washed & patted dry
• 3 tablespoons butter or 3 tablespoons margarine
• ½ lb fresh mushrooms , sliced thin
• ¾ cup onion , thinly sliced
• ¼ cup celery , finely chopped (optional)
• 1⁄8; cup flour
• 3 tablespoons flour
• 1 cup chicken broth or 1 cup vegetable broth or 1 cup beef broth
• ½ teaspoon salt
• fresh coarse ground black pepper , to taste
• ½ cup sherry wine , good quality
• 2 teaspoons fresh parsley , chopped
• ½ teaspoon Worcestershire sauce
• chopped fresh parsley leaves , garnish
• cooked bacon (crispy & crumbled)
• white rice (fluffy, sprinkled with bacon) or basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Directions:

1. Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
2. Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
3. Remove livers, and drain on paper towels, reserving drippings in skillet.
4. Add other tablespoon butter, if necessary.
5. Saute mushrooms, onions and celery in drippings until golden brown.
6. Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
7. Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
8. Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
9. Reduce heat to a simmer and cook for 5 minutes, stirring often.
10. Add chicken livers, simmer 3-5 additional minutes.
11. Serve over fluffy white rice (sprinkled with bacon) or.
12. Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
13. Buttered broad noodles with peas*.
14. *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

Reviews

[Chef #762602]

This is a WONDERFUL recipe! Great gravy (as BarbryT states) and the flavor just gets better if reheat second day. It's been a while since I made these (I looked for the recipe again as I have a "hankering" for chicken livers tonight) but I seem to recall that I needed to add more butter than what recipe calls for. I served with mashed potatoes as this is what my DH requested! Thanks very much for posting this recipe!

[BarbryT]

Delightful. This is the best gravy for chicken livers I ever have had (much less made). And the livers themselves are perfect. I am delighted I tried this; it is entirely delicious.