This entry was posted on Thursday, September 6th, 2007 at 3:50 am and is filed under Liver. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 pound chicken livers (about 2 cups)
- Salt and pepper
- ½ cup flour in a plate
- A large sieve
- 2 tablespoons butter
- 1 tablespoon cooking oil
- A heavy 10 inch non-stick skillet
Optional, 1 cup diced boiled ham, previously sautéed in butter, and/or 1 cup quartered fresh mushrooms, previously sautéed in butter.
- ½ cup beef stock or bouillon
- 1/3 cup dry Scrcial Madeira
- 1 tablespoon soft butter
- 1 tablespoon fresh minced parsley
Pick over the chicken livers; cut out any filaments and black or greenish spots (they are caused by the bile sack which rested on the liver just before cleaning). Dry on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove any excess flour.
Melt the butter and oil in the skillet over medium high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for 3 to 4 minutes until livers are slightly browned; if they are done when just springy to the touch of your fingers. Do not overcook. Add optional sautéed ham and mushrooms pour in the stock and the wine, and simmer for 1 minute.
Taste and correct seasoning. (Set aside until later if you are not ready to serve.) Reheat just before serving, then remove from heat and toss with the soft butter and parsley.