Sauteed Chicken Livers
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
quartered, sliced |
|
| 3 | cloves |
garlic
chopped |
|
| ½ | cup |
chicken broth
|
|
| 1 | pound |
chicken livers
|
|
| 2 | tablespoons |
herbs
fresh |
* |
| 1 ½ | cups |
white wine
dry |
*
|
| 1 | cup |
bread crumbs
italian style |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
quartered, sliced |
|
| 3 | cloves |
garlic
chopped |
|
| 118 | ml |
chicken broth
|
|
| 453.6 | g |
chicken livers
|
|
| 3E+1 | ml |
herbs
fresh |
* |
| 355 | ml |
white wine
dry |
*
|
| 237 | ml |
bread crumbs
italian style |
|
| 3E+1 | ml |
parsley leaves
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 ½ 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.
