Bonjour! I love chicken livers, preferably with onions, and I love that it is such a simple and satisfying dish to make. For this adventure, I looked to Julia Child for inspiration, as I so often do, and The French Chef Cookbook (which features recipes from her show, by episode—Chicken Livers a la Française is The Eighteenth Show).
Julia’s recipe calls for sauteed mushrooms and ham, but I substituted sauteed onions for those and set to work. I also used a fine Amontillado we had lying around instead of Madeira (that we didn’t have). My version below is definitely less involved than Julia’s. You’ll work quickly, but your guests might think you’ve spent hours in the kitchen to prepare such a sumptuous, elegant meal in the French method.
Serve on top of a molded ring of rice or a bed of spinach, and perhaps garnish with peas or asparagus tips!
Do enjoy!
Sauteed Chicken Livers
Do enjoy!
Sauteed Chicken Livers
For 4 to 6 people
Ingredients
1 lb chicken livers, about two cups
Salt and pepper
½ cup flour in a plate
A large sieve
2 tablespoons butter
1 tablespoon cooking oil
A heavy 10-inch enameled or no-stick skillet
1 cup onions, sauteed in butter until yellow and tender
Half cup beef stock or bullion
1/3 cup Amontillado (or Madeira, or a dry sherry)
One tablespoon fresh minced parsley
Method
Dry chicken livers on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove excess flour.
Melt the butter and oil in the skillet over moderately high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for three to four minutes until livers are lightly browned; They are done and just springy to the touch of your finger. Do not overcook. Add onions, pour in the stock and the Amontillado, and simmer for one minute. Taste and correct seasoning. Reheat just before serving, then remove from heat and toss with parsley.
Ingredients
1 lb chicken livers, about two cups
Salt and pepper
½ cup flour in a plate
A large sieve
2 tablespoons butter
1 tablespoon cooking oil
A heavy 10-inch enameled or no-stick skillet
1 cup onions, sauteed in butter until yellow and tender
Half cup beef stock or bullion
1/3 cup Amontillado (or Madeira, or a dry sherry)
One tablespoon fresh minced parsley
Method
Dry chicken livers on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove excess flour.
Melt the butter and oil in the skillet over moderately high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for three to four minutes until livers are lightly browned; They are done and just springy to the touch of your finger. Do not overcook. Add onions, pour in the stock and the Amontillado, and simmer for one minute. Taste and correct seasoning. Reheat just before serving, then remove from heat and toss with parsley.
