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Chicken In Piquant Liver Sauce

Chicken.Maximus's picture
  Olive oil 13 Tablespoon
  Chicken thighs 24
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm)
  Chicken livers 4
  Chicken hearts 4
  Capers 40 Small
  Pitted green olives 16
  Anchovy fillets 5
  Chopped fresh parsley 2 Tablespoon
  Bay leaves 2
  Dried sage 1⁄4 Teaspoon
  Freshly ground white pepper 1 Dash
  Red wine vinegar 4 Teaspoon (1 Tablespoon, 1 Teaspoon)
  Fresh lemon juice 4 Tablespoon (1 Tablespoon, 1 Teaspoon)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt To Taste

Heat 2 tablespoons olive oil in each of 2 heavy large skillets over medium-high heat.
Pat chicken dry.
Add chicken to skillets and brown on both sides.
Reduce heat, cover and cook until juices run clear when pierced with fork, about 20 minutes.
(Chicken can be prepared ahead.
Cook only for 15 minutes.
Transfer to baking dishes in single layer.
Cover with foil and set aside.
Rewarm in 325°F oven about 20 minutes.)

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken In Piquant Liver Sauce Recipe