Chicken Livers, Onions & Horseradish
Ready In: 1 hr 41 mins
Serves: 4-6
Ingredients
- 1 lb chicken liver
- 2 cups white wine (From Friuli)
- 10 -15 whole peppercorns
- 1 bay leaf
- 1 lb cipollini onion, peeled and trimmed (Italian pearl onions)
- 3⁄4 cup low sodium chicken broth
- 1 teaspoon tomato paste (More if needed)
- fresh parsley leaves, chopped
- 3 tablespoons butter
- 3 teaspoons brandy
- salt
- fresh ground black pepper, to taste
HORSERADISH SAUCE
- 3 tablespoons green apples, finely grated (More if needed)
- 1⁄4 cup finely grated fresh horseradish
- 1 1⁄2 tablespoons cider vinegar
Directions
- CHICKEN LIVERS & PEARL ONIONS:
- Clean the livers, removing fat, and connective tissue.
- Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
- In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
- Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to pureé.
- Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
- Season with salt and coarsely ground black pepper, to taste, and keep warm.
- Drain the livers and discard bay leaf and peppercorns.
- In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
- HORSERADISH SAUCE:
- In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off