Chicken Livers W/Caramelized Onion and Madeira Recipe #144720
Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)
by Manami
32 min | 10 min prep
SERVES 4
- 3 tablespoons cooking oil
- 3 onions, sliced thin (about 4 cups)
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon sugar
- 1 1/4 lbs chicken livers, cut in half & patted dry
- 1/2 cup madeira wine
- 2 tablespoons chopped fresh parsley
- 1 hard-boiled egg, chopped (optional)
- In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
- Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
- Cook, stirring frequently, until the onions are well browned, about 15 minutes.
- Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
- In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
- Season the chicken livers with the remaining salt & pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
- The livers should still be pink inside.
- Remove the chicken livers from the pan and put them on top of the onions.
- Return the pan to the heat and add Madeira.
- Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
- Pour the sauce over the livers and the onions.
- Top with egg (if using) and parsley.
- Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.
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5 stars