Chicken Livers Forestière

 

Rich and sensational, this recipe brims with French flair.

 

 

INGREDIENTS

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

METHOD

• 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