 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Exotic, Livers, Meats, Poultry] -> [Sherried chicken livers Recipe] |
Sherried chicken livers
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Exotic, Livers, Meats, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| slice | Bacon, cut crosswise in ?/td> | | | -inch-wide strips | | 1
| lbs | Chicken livers, cut in | | | -halves | | | Salt & pepper | | 1
| large | Onion, slivered | | 1/4
| lbs | Large mushrooms, sliced or | | | -quartered | | 1
| large | Clove garlic, minced | | 1/2
| tsp | Dried basil | | 1/2
| tsp | Dried oregano | | 1/4
| tsp | Dried savory | | 1
| can | (6 oz) tomato paste | | 3/4
| cup | Dry sherry | | 3/4
| cup | Chicken stock or broth | | 1
| tbsp | Butter | | 1
| tbsp | Olive oil | | 1/4
| cup | Chopped parsley | | | Grated parmesan cheese, to | | | -pass as condiment |
|
Procedures:
| 1 | Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. | | 2 | Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. | | 3 | Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. | | 4 | Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. | | 5 | Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. | | 6 | When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. | | 7 | Adjust seasonings with salt & pepper. | | 8 | Sprinkle with parsley and serve hot over rice, polenta or pasta. | | 9 | (editorial note: after trying all three, i very much prefer rice with this dish). | | 10 | Serves 4. |
|
|
|
|
|
|
|
|
|
|
