Chicken-Liver Sauce for Pasta or Rice
Published March 5, 1985
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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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
¼ cup dry white wine
1 tablespoon meat glaze, or highly reduced stock, as desired
½ cup heavy cream
Salt and pepper, as desired
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 450 milligrams cholesterol; 391 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 2 grams fiber; 613 milligrams sodium; 23 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
This recipe was very easy and produced a decadently rich sauce, which I used with pasta. The only thing requiring much attention was cooking the livers. You have to be careful not to over cook them. It is better to undercook them more than a little and finish them in the sauce. I used dry vermouth and a reduced beef stock. Was excellent paired with a robust red, like Zinfandel.
Use Cointreau instead of the wine; omit the cream and you have the perfect topping for crostinis! I would recommend to use half of the amounts of everything for an appetizer; otherwise it is too much and too rich.
As an offal lover, especially liver, I found this recipe to be delightful.
I tried it. Although easy to make, I made too large an amount for me. Tasted great with homemade cheese ravioli. I froze most of it. I plan to mix it with cheese to stuff future ravioli. PS. No one in my family was willing to try it even though I said it "tasted like chicken".