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Recipe from: becy
This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.
300 g chicken livers
6 slices bacon, diced
1 cup chopped mushroom
1 diced onion
2 garlic cloves, chopped finely
1 tablespoon butter
1 tablespoon olive oil
1 handful chopped sage or 1 tablespoon fresh thyme
¼ cup white wine
¼ cup chicken stock
Soak the chicken livers for 45 minutes then drain and dry. Sauté the onion in the butter and olive oil til soft. Add garlic. Add bacon and fry til bacon is cooked. Add mushrooms and fry til soft. Chop the chicken livers in half. Add chicken livers to pan and brown. Add white wine and bring to boil. Reduce to simmer and simmer for five minutes. Add chicken stock. Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through. Add fresh herbs and stir through. Add salt and pepper to taste.