SAUTEED CHICKEN LIVERS ORLEANS
From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.
Provided by awakentheenigma
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
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Asimsipra Sarwar
[email protected]I will definitely be making this again.
Mikyle Oudith
[email protected]This dish was delicious!
Rex Nafiz
[email protected]This dish was a bit disappointing.
Jaykob Egg
[email protected]I thought this dish was just okay.
Ratul 34
[email protected]This dish was amazing! The chicken livers were cooked perfectly and the sauce was so flavorful.
Siciid Jacda
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the chicken livers were a bit too gamey.
Sharon Bagala
[email protected]The recipe was easy to follow and the dish turned out great. I loved the crispy coating on the chicken livers and the creamy sauce. I will definitely be making this again.
Bashir Mosh
[email protected]This dish was delicious! The chicken livers were cooked perfectly and the sauce was amazing. I loved the combination of the chicken livers and the mushrooms. I will definitely be making this again.
NAEEM RAAZ
[email protected]Overall, this dish was a bit disappointing. The chicken livers were a bit tough and the sauce was a bit bland. I think I would have liked it better if the chicken livers were cooked in a more flavorful sauce.
Steven Wolf
[email protected]This dish was a bit too spicy for my taste. I think I would have liked it better if the sauce was a little less spicy.
regina michelle
[email protected]The recipe was easy to follow and the dish turned out great. I loved the crispy coating on the chicken livers and the creamy sauce. I will definitely be making this again.
mr saifu07
[email protected]This dish was amazing! The chicken livers were cooked perfectly and the sauce was so flavorful. I loved the combination of the chicken livers and the mushrooms. I will definitely be making this again.
carl johnson
[email protected]I thought this dish was just okay. The chicken livers were a bit dry and the sauce was a bit bland. I think I would have liked it better if the chicken livers were cooked in a more flavorful sauce.
Royal
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the chicken livers were a bit too gamey. I think I would have liked it better if the sauce was lighter and the chicken livers were cooked a little less.
Fazle Talukadar
[email protected]The sauce was so rich and creamy. I loved the combination of the chicken livers and the mushrooms. I will definitely be making this again.
Shawn Turnbill
[email protected]This dish was absolutely delicious! The chicken livers were cooked perfectly and the sauce was flavorful. I followed the recipe exactly and it turned out great. I also added a few extra spices to give it a bit of a kick. I will definitely be making t