4 tbsp Olive Oil
12 oz. Chicken Livers
2 - 4 tbsp Butter
2 c. Sliced or Chopped Onions
2 cloves Garlic (minced)
2 tbsp Basil (dried) or 8 fresh sprigs
1 pinch Thyme (dried) or 1 fresh sprig
1 tsp. Red Pepper Flakes
1/2 c. Sun Dried Tomatoes in Olive Oil (Costco or other brand)
1 1/2 c. Dry White Vine or Dry White Vermouth
1 c. Chicken Stock
Pasta (I use Cavatelli or Whole Grain Spaghetti)
Heat oil in large saute pan. Wash and dry livers, then coat in flour (shake off excess). Brown livers in oil, turning as needed, until half cooked (still pink in the middle). Salt and pepper to taste. Remove livers from pan and set aside. With 1/2 C. wine, deglase pan and add butter, onions, and garlic. Saute until onions are soft and opaque. Add basil, thyme, red pepper, and sun dried tomatoes. Salt and pepper to taste. Saute about 3-4 minutes. Add chicken stock and remaining wine. Reduce liquid to about 1 cup. Add livers back into pan and cook 1 minute. Salt and pepper to taste. While sauce is reducing, cook pasta according to directions on package. Serve with Parmigiano-Reggiano and crusty sourdough bread.
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