Sauteed Chicken Livers Orleans

READY IN: 35mins
Recipe by awakentheenigma

From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.

Top Review by rschmautz

This is a totally awesome recipe - best chicken livers I've tasted in 50 years of cooking. The sauce is to die for. (for the demiglace, I subbed b eef stock and dry white wine 3-2 ration, reduced to half.)

Ingredients Nutrition

Directions

  1. Heat sauté pan over medium heat; melt butter.
  2. Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
  3. Add the garlic, cook 1 minute.
  4. Add the chicken livers; brown on all sides.
  5. Add the thyme and basil. Add the brandy and cook 1 minute.
  6. Add the demi-glace, bring to boil.
  7. Remove from the heat and correct seasoning with salt and pepper.
  8. Garnish with parsley, serve with pasta or toast points.

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