CHICKEN LIVERS
Savor the rich, savory flavors of this classic chicken liver dish, a comforting and satisfying meal that's quick to prepare. Tender chicken livers are pan-fried with onions and a touch of spice, creating a delightful appetizer or light main course. The dish is finished with a splash of wine and served on toast, offering a delightful contrast of textures and tastes.
Ingredients
- 3 or 4 Chicken livers (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or vegetable shortening) (Originally fat. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Paprika
- 1/2 cup Chicken broth
- 1 tablespoon Claret (or dry red wine) or sherry
- 4 slices Toast (Quantity estimated (not specified in original recipe))
Instructions
- 1Slice the chicken livers. Dredge the livers in flour, ensuring they are well coated.
- 2Mince the onion. In a skillet, melt the butter over medium heat. Add the minced onion and cook until it turns light brown, about 5 minutes.
- 3Add the floured livers to the skillet and shake the pan to sear all sides. Season with salt and paprika. Pour in the chicken broth and bring to a boil. Add the claret or sherry.
- 4Serve immediately on toast.