RCI-MT.004.0714.001

Sautéed Chicken Livers, Bacon and Onions

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]

nut-free
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Pat the cleaned chicken livers dry with paper towels and season generously with kosher salt and freshly cracked black pepper.
2
Cook the bacon in a large skillet over medium-high heat until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces when cool.
3
Slice the onions into thin rings. Heat the vegetable oil in the same skillet over medium-high heat until shimmering.
4
Add the sliced onions to the hot oil and sauté until softened and golden, about 6-8 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
5
Add the sweet butter to the skillet and increase heat to high. Once foaming, carefully add the seasoned chicken livers in a single layer.
6
Sauté the chicken livers for 3-4 minutes per side without stirring excessively, until they develop a golden-brown crust while remaining slightly pink inside. Transfer to a plate.
7 minutes
7
Add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 4-5 minutes. Sprinkle with a dash of sweet Hungarian paprika and stir to coat.
8
Return the chicken livers to the skillet along with the onions and chopped bacon. Pour in ½ to ¾ cup of cooking sherry, depending on desired sauciness.
9
Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce. Taste and adjust seasoning as needed.
3 minutes
10
Arrange the cooked al dente linguine in a serving bowl or on individual plates. Top with the chicken liver mixture and its sauce.
11
Garnish with finely chopped fresh parsley and a sprinkling of grated Parmigiana cheese if desired. Serve immediately while the dish is warm.

What Makes This Variant Distinct

  • Original variant

Cuisines