"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Friday, November 13, 2015

Recipes–Sautéed Chicken Livers With Bourbon And Sour Cream

Chicken livers have been much maligned – too much fat and cholesterol, repositories of all antibiotics and other unwanted additives, and a bit déclassé; but they have had a revival.  Thanks to organic farming and poultry raising, they are as safe, healthy, and delicious.  This is a classic recipe which I have adapted from my Jewish deli chicken liver pâté. The combination of sweet butter, bourbon, onions and garlic, sour cream and horseradish is perfect.

Chicken liver

Sautéed Chicken Livers with Sour Cream

* 1 lb. chicken livers, whole

* 3 Tbsp. unsalted European-style butter

* 1 lg. onion, chopped

* 5 lg. cloves garlic, chopped

* 2-3 Tbsp. bourbon or cognac

* 2 lg. Tbsp. sour cream

* 1 lg. Tbsp. fresh horseradish

- Sautee the onions and garlic in the butter until slightly browned

- Add the bourbon and cook over high heat for 2-3 minutes to let alcohol evaporate

- Add the chicken livers, stir well, and cook until slightly pink inside

- Add the sour cream and horseradish, stir well

- Add grindings of black pepper and salt to taste

- Serve

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