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Chicken Livers With Sage

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Chicken livers 1 Pound, drained
  Yellow onion 1 Small, peeled and finely chopped
  Dried sage 1 Teaspoon, crumbled
  Chicken broth/1/2 cup each dry white wine and chicken broth 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Heat the butter in a heavy 9- or 10-inch skillet over moderately high heat until bubbly. Add the chicken livers, onion, and sage, and cook-stirring, until the livers are browned but still pink inside—about 5 minutes. Remove the livers to a platter and set aside.
2. Raise the heat to high, and add the wine and chicken broth to the skillet. Cook, stirring and scraping up any brown bits stuck to the skillet, until only about 1/2 cup of liquid remains—about 3 minutes.
3. Lower the heat to moderate. Return the livers and any accumulated juices to the skillet, heat the livers for 1 minute, and season with the salt and pepper. Spoon the sauce over the livers, and serve with buttered noodles and French Green Peas, Stuffed Zucchini, or Baked Stuffed Tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Reheating
Ingredient: 
Sage
Interest: 
Healthy

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