Prep 20 mins
Cook 15 mins
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.
- 1⁄4 cup butter
- 1 tablespoon onion
- 1 tablespoon celery
- 2 tablespoons green onions or 2 tablespoons scallions
- 1 tablespoon garlic, minced
- 2 cups chicken livers
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil
- 2 teaspoons fresh parsley
- 1 teaspoon jalapeno pepper, seeded
- 1⁄4 cup brandy
- 1 cup veal demi-glace
- salt & pepper
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
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.)
Wow! This is a fantastic dish, absolutely delicious. I used recipe for 6 servings and served it over spaghetti. I managed to yield about 4 portions. Followed recipe to the word and it turned out beautifully. Thanks for posting, will definitely make again.
This turned out to be a supurb dish. Enjoyed,completly.Did not have fresh thyme or basil ,used dried,and it worked out well. Will make again and again,thanks for posting Don Steele