Sauteed Chicken Livers Orleans Recipe #342331
From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta.
You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.
by Chef #921829
35 min | 20 min prep
SERVES 4
- 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
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
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