For most of my visitors who’ve been cooking chicken liver at one time or another, we all know the taste of liver with onions. It's a very popular pairing, so how different it can taste?
Many of my friends love chicken liver and they ask me for more and more recipes! So, I thought of coming up with a chicken liver recipe which is a nice little variation of the old liver and onion standby. You will be impressed!
I just feel sorry for my friend Anthony who really hates liver! You do not know what you’re missing, Anthony! No, friends? I thought so! (Sorry, Anthony, to make fun of you!........Actually, I am not that sorry!! :)
This it what he always says: How you can eat that! :)
I say: “With Gusto!!”
500 g chicken livers
3-5 medium onions, sliced thinly
2 tablespoons of oil
2-4 tablespoons of butter
1 tablespoon flour
500 ml of chicken broth
Salt, pepper, marjoram to taste
1 tablespoon of fresh chopped parsley
Soak chicken livers in water, changing water several times if you don’t feel comfortable about doing once to purify the livers. Also, trim any fat and loose ‘skin’ from livers before soaking.
Warm up oil and add chicken liver.
Saute liver on a high heat about 5 minutes, tossing constantly. The reason we’re doing this on high heat is because a lot of water is produced when you start cooking chicken livers, so we need to remove the excess water with the heat. But be attentive to stop burning anything!
Remove chicken liver from pan. Place on a plate lined with paper towels to absorb any excess oil.
Wash and dry the mushrooms. Slice into thin pieces.
In a saute pan, add 1 to 2 tablespoons butter over medium heat.
Saute the mushrooms for 3-5 minutes until they're soft and golden. Set
aside when done on but keep warm.
In a new and separate pan and place on medium heat. Warm up the rest of the butter and add the sliced onions.
When they become a nice golden brown colour, add the chicken livers and sprinkle with flour.
Saute the chicken liver for about 3-4 minutes on a medium heat.
Then add the chicken broth and stir a minute while it boils.
Then remove from heat.
Set everything aside to cool a bit.
When cold enough, remove the livers, and put everything else in the blender. Process at medium to high speed to get a smooth sauce.
Season with salt, pepper, and marjoram to taste.
Pour the sauce back into the pan and add the livers and cook all of it together for 2 - 3 minutes on medium heat.
If the sauce is not thick enough, you can do this. Add a little bit of flour (maybe one tablespoon) to cold water in a small measuring cup. Stir until well mixed and slowly add to the sauce until it’s just the right consistency (thickness).
reason we’re not adding the flour directly is because if we add it to
the warm sauce we risk getting a lumpy sauce. And we don’t want that
when we’re cooking chicken liver....right, Chef?!
Place the chicken liver on plate. Put the mushrooms either on top or at the side. Pour over the onion sauce.
Serve with freshly cooked potatoes, pickled cucumber...or nicely steamed broccoli.....and....always....a nice garden salad!!