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Chicken Livers Portugal

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  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Minced onion 2 Tablespoon
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Condensed beef broth 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Chicken livers 1 Pound (Fresh / Frozen, Thawed)
  Sweet madeira/Marsala wine 3 Tablespoon

Melt 3 tablespoons butter in a heavy saucepan or skillet; add garlic and onion.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.

Recipe Summary

Main Dish

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