Chicken Livers, With Green Peppercorns

By Moira Hodgson

Published February 5, 1983

Total Time
15 minutes
Rating
5(7)
Comments
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Featured in: FOOD; CHICKEN LIVERS: CHEAP BUT INTERNATIONAL IN FLAVOR

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Ingredients

Yield:4 servings

  • 1 pound chicken livers, trimmed

  • Flour for dredging

  • 1 tablespoon safflower oil

  • ½ cup port

  • 3 tablespoons green peppercorns

  • 1 tablespoon fresh ginger root, minced

  • ½ cup chicken stock

  • ¼ cup heavy cream

  • Coarse salt and freshly ground pepper to taste

  • 2 tablespoons butter, cut in small pieces

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 424 milligrams cholesterol; 308 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 447 milligrams sodium; 21 grams protein; 2 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

  1. Step 1

    Dust the livers with flour and brown them in the safflower oil. Set aside.

  2. Step 2

    Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.

  3. Step 3

    Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

Tip

  • This dish should be served with rice or risotta, preferably in the same dish so the juices mix well with the rice.

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Ratings

5 out of 5
7 user ratings
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Comments

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Gena

Wonderful taste, but I wonder whether the amount of peppercorns listed is a mistake. In the future, I will use a fraction of what was called for.

PeS

Excellent recipe. Put enough salt on the liver.

Meta

This was excellent. A bit rich but worth it. Did need a bit more oil than called for to brown the livers but otherwise totally stuck to the recipe.

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