Chicken Livers Forestière

Rich and sensational, this recipe brims with French flair.








900 g     chicken livers, washed and trimmed
   12         large mushrooms, sliced
250 ml   all-purpose flour
    5 ml   paprika
  90 ml   vegetable oil
  30 ml   butter
 175 ml   onions, finely diced
                garlic clove, crushed
  30 ml   olive oil
125 ml   dry white wine
    2 ml   fennel seeds
                large tomato, blanched, peeled, seeded and chopped
                salt and freshly ground pepper



  • Dry chicken livers with paper towels.
  • Dust with flour and paprika.
  • In a large skillet, heat 45 ml vegetable oil and 15 ml butter over medium-high heat.
  • Sauté mushrooms for 1 minute. Remove mushrooms from skillet with a slotted spoon.
  • Return skillet to heat and add remaining vegetable oil and butter.
  • Add onions and garlic to skillet. Sauté for 2 minutes over medium heat. Remove onion mixture with a slotted spoon.
  • Heat olive oil in skillet over medium-high heat.
  • Add chicken livers to skillet. Cook for 4-5 minutes, turning occasionally, until evenly browned.
  • Remove livers from skillet and keep warm.
  • Stir wine and fennel into skillet. Simmer over medium heat for 4-5 minutes.
  • Return onion mixture, mushrooms and chicken livers to skillet. Add tomato and heat through.
  • Season with salt and pepper. Serve.


Serves 4





Newsletter Subscribe

Please sign up to our newsletter and have the latest news, developments and innovations conveniently delivered to your inbox.


Follow Us