Sauteed Chicken Livers 2 Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 tbsp: Extra virgin olive oil and/or butter,
1 medium: Onion, quartered and sliced
2: To 3 cloves garlic, chopped
1/2 cup: Chicken stock,
1 lbs: Chicken liver,
2 tbsp: , (total) fresh herbs (oregano, thyme, lemon balm, etc.)
1 cup: To 1-1/2 cups dry white wine,
1/2 cup: To 1 cup Italian bread crumbs,
2 tbsp: Fresh parsley, chopped
Directions:
In a pan over medium heat, heat/melt olive oil and/or butter (I
prefer a cast-iron pan). Add the onion and cook until they begin to
be transparent. Add the garlic and cook for another 5 minutes.
Increase the heat to medium-high and add the chicken stock, herbs,
and livers.
Cook until the livers begin to brown and are almost cooked to your
taste. Add the white wine and cook it down until only about 1/2 cup
remains. Add the parsley. While stirring the livers, add the bread
crumbs a little at a time until the liquid combines with the crumbs
to form a sauce.
Source from luhu.jp
prefer a cast-iron pan). Add the onion and cook until they begin to
be transparent. Add the garlic and cook for another 5 minutes.
Increase the heat to medium-high and add the chicken stock, herbs,
and livers.
Cook until the livers begin to brown and are almost cooked to your
taste. Add the white wine and cook it down until only about 1/2 cup
remains. Add the parsley. While stirring the livers, add the bread
crumbs a little at a time until the liquid combines with the crumbs
to form a sauce.
Source from luhu.jp
Tags
Poultry