Wednesday, July 13, 2011

Sauted Chicken Liver

For the last 15 years, every time I've bought and cut up a whole chicken I've tossed the chicken livers in the garbage. I always keep the rest of the carcass for stock but the livers are alleged to make a stock bitter. Today I cut up a chicken planning on making coq au vin and there they were again, a big ol' bunch of chicken livers. Partially inspired by Anthony Bordain, I thought "what the hell" and cooked them up.

Chicken liver cut into bite sides pieces
Flour for dredging

Extra virgin olive oil
whole garlic clove chopped in half
dried whole hot pepper

Yellow union sliced this
garlic clove chopped thin
1 T chopped Italian parsley
1 t chopped fresh oregano
Mushroom chopped or sliced
red wine (1/4-1/2 glass)

Heat the oil with garlic and hot pepper. Remove the garlic when golden. Dredge the liver in flour. Fry the liver for 1 min on each side, remove from pan and set aside. Fry onions, garlic, parsley, oregano and mushrooms in oil until oil begins to disappear (1-2 minutes). Add red wine and saute for another minute or 2. Add liver and toss with onions etc and saute for another minute.

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