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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 1 pound chicken livers, halved and trimmed
- 2 to 4 tablespoons clarified butter for frying, more if needed
- 2 large shallots, chopped
- 6 ounces fresh mushrooms, sliced
- 2 tablespoons Cognac
- 1/4 cup dry white wine
- 1 tablespoon meat glaze, or highly reduced stock, as desired
- 1/2 cup heavy cream
- Salt and pepper, as desired
- 2 tablespoons chopped parsley
Method
- Saute chicken livers in a large skillet, using very hot clarified butter.
- Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
- Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned.
- Add Cognac and wine, and boil until almost completely evaporated.
- Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce.
- Season to taste with salt and pepper.
- Return livers to the skillet to finish cooking briefly.
- Sprinkle with chopped parsley.
- Serve with rice or pasta.
