Foies de volaille au Madere (Chicken livers in Madeira wine sauce)
Updated November 28, 2022
- Total Time
- About 20 minutes
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Ingredients
½ pound chicken livers
4 tablespoons corn oil
Salt, if desired
Freshly ground pepper
2 tablespoons butter
2 tablespoons finely chopped shallots
¼ cup Madeira wine
Nutritional analysis per serving (4 servings)
2 grams carbs; 211 milligrams cholesterol; 257 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 227 milligrams sodium; 10 grams protein; 1 gram 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
Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
- Step 2
Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
- Step 3
Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.
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