I have kept datebooks since 1988, daily jotting down where I’ve been, who I was with, and what dishes I made, along with a list of books I’ve read that particular year. Naturally, this can open a flood gate of memories...recently “fact-checking” something from 1997, I came across an entry that included Chicken Financiere. I was reminded that my friend Armando had come from Caracas for the week to celebrate my 30th birthday (it was also a reunion of sorts) and I’d wanted to make a home-cooked meal to welcome him.
The grocery landscape in Manhattan was quite different back then (before Fresh Direct, Whole Foods, Wegman’s, and the rest) and often entailed foraging through several markets and perhaps a specialty shop to find all the necessary ingredients. It’s funny to think how I must have dragged Armando halfway across town to find Castelvetrano olives and chicken livers for my Financiere.
I had met my handsome Armando and his best friend one delicious summer evening while walking through Times Square in 1992. They were visiting and I had just moved to town. They stopped me in the street, asking if I knew of a decent bar nearby. Of course, I did. One bar turned into several others and by the end of the wonderful evening, we wrote our home addresses down (remember that?) with a promise to keep in touch.
Armando and I still do keep in touch (it was his birthday a few weeks ago), but alas, he and his friend do not. I later learned they had a big fight (over me!) that night we all met in Times Square and parted ways, never to speak again. I was sorry to hear the news at the time, but after all these years...I delight in the idea that I inspired such a heated rivalry.
Do enjoy!
Adapted from cdkitchen
Serves 4
Ingredients:
3 1/2 pounds chicken, cut into 8 pieces
salt and freshly ground black pepper
4 tablespoons vegetable oil
4 chicken livers
4 tablespoons butter
4 tablespoons flour
1/2 cup minced scallions, white parts only
3 cloves garlic, peeled and minced
4 medium white mushrooms, chopped
2 1/2 cups beef stock
1 cup red wine
2 tablespoons tomato paste
1 teaspoon finely chopped fresh parsley
1 pinch cayenne pepper
1/2 cup large green olives, pitted and sliced
Directions:
Rinse chicken, pat dry, and season with salt and pepper.
Heat oil in a large skillet over medium-high heat. Working in batches, brown chicken for about 6 minutes per side. Remove and set aside. Add livers to skillet and cook for about 30 seconds per side. Remove and set aside.
Pour off fat, add butter, and melt over medium-low heat. Add flour and cook, stirring constantly with a wooden spoon, until mixture turns golden brown, about 10 minutes.
Add scallions, garlic, and mushrooms and cook, stirring, until fragrant, 2 minutes more. Whisk in stock, wine, tomato paste, and parsley. Increase heat to medium, bring to a simmer, and cook, stirring occasionally, until sauce is thickened, about 15 minutes. Season to taste with salt, pepper, and cayenne pepper.
Add olives, chicken, and livers to the sauce. Reduce heat to low, cover, and cook, stirring occasionally, until juices run clear, about 25 minutes.
Divide chicken and livers between serving plates, coat with sauce, and serve. Garnish with additional parsley if desired.
