Sauteed Chicken Livers Orleans

Ingredients

• 1/4 cup butter
• 1 tablespoon onion
• 1 tablespoon celery
• 2 tablespoons green onions or scallions
• 1 tablespoon garlic, minced
• 2 cups chicken livers
• 1 teaspoon fresh thyme
• 1 teaspoon fresh basil
• 2 teaspoons fresh parsley
• 1 teaspoon jalapeno pepper, seeded
• 1/4 cup brandy
• 1 cup veal demi-glace
• salt & pepper

Directions

1. 1

   Heat sauté pan over medium heat; melt butter.

2. 2

   Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.

3. 3

   Add the garlic, cook 1 minute.

4. 4

   Add the chicken livers; brown on all sides.

5. 5

   Add the thyme and basil. Add the brandy and cook 1 minute.

6. 6

   Add the demi-glace, bring to boil.

7. 7

   Remove from the heat and correct seasoning with salt and pepper.

8. 8

   Garnish with parsley, serve with pasta or toast points.