Chicken Livers Continental Recipe
Ingredients
| Butter | 1 1/2 Tablespoon (Sauce :) | |
| Garlic | 1 Clove (5gm) (Sauce :) | |
| Onion | 1 Tablespoon, minced (Sauce :) | |
| Plain flour | 1 1/2 Tablespoon (Sauce :) | |
| Beef Stock | 1 Cup (16 tbs) (Sauce :) | |
| Flour | 1/4 Cup (16 tbs) (Livers :) | |
| Salt | 1/2 Teaspoon (Livers :) | |
| Pepper | 1 Pinch (Livers :) | |
| Butter | 1 Tablespoon (Livers :) | |
| Chicken livers | 500 Gram (Livers :) | |
| Madeira | 1 1/2 Tablespoon (Livers :) |
Directions
MAKING
1) Sauce: In a saucepan, saute the garlic and onion in butter until the onion is soft and transparent.
2) Blend in the flour and cook for a few minutes without browning.
3) Pour in the stock, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
4) Cover with a lid and simmer for a few minutes.
5) Livers: In a bowl, combine the flour, salt and pepper together.
6) Dredge the livers thoroughly with the flour mixture.
7) In a skillet, sear the livers in butter until evenly browned.
8) Gradually pour in the Madeira and then stir in the sauce.
9) Cover and simmer the mixture for about 10 minutes.
SERVING
10) Serve the Chicken Livers Continental over hot cooked rice.
1) Sauce: In a saucepan, saute the garlic and onion in butter until the onion is soft and transparent.
2) Blend in the flour and cook for a few minutes without browning.
3) Pour in the stock, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
4) Cover with a lid and simmer for a few minutes.
5) Livers: In a bowl, combine the flour, salt and pepper together.
6) Dredge the livers thoroughly with the flour mixture.
7) In a skillet, sear the livers in butter until evenly browned.
8) Gradually pour in the Madeira and then stir in the sauce.
9) Cover and simmer the mixture for about 10 minutes.
SERVING
10) Serve the Chicken Livers Continental over hot cooked rice.
Chef
