SAUTÉED CHICKEN LIVERS
4 servings
The trick to sautéing chicken livers is to cook them in small batches in a very hot skillet using an ample quantity of fat. This ensures that they will brown lightly and cook evenly.
Rinse lightly in a colander:
- 1 pound chicken livers
Remove the connective strings, separating the lobes. Pat as dry as possible. Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Melt in a large skillet over medium-high heat until lightly browned and fragrant:
- 3 tablespoons butter, or as needed
Add half of the livers to the skillet in a single layer (be careful—they will cause the fat to sputter; if you have a splatter screen now is the time to use it). Cook undisturbed for 1 minute, then flip them and cook until firm and beginning to release juices into the skillet, 1 to 2 minutes more. Transfer to a plate and cook the remaining livers in the same way, adding more butter if needed.
Reduce the heat to medium and add to the fat remaining in the skillet:
- 1 small onion or large shallot, minced
Cook, stirring, until softened, about 4 minutes. Stir in:
- ½ cup dry white wine
- ½ cup chicken stock or broth
- 1 tablespoon minced sage
Bring to a boil, scraping the browned bits from the bottom of the skillet, and boil until the liquid is reduced by half and slightly syrupy. Return the livers and their accumulated juices to the skillet and heat, stirring, just until the sauce bubbles. Take off the heat and stir in:
- 2 tablespoons minced parsley
Season with:
- Salt and black pepper to taste
- Several drops of lemon juice, white wine vinegar, or sherry vinegar