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Chicken Livers In Madeira Recipe
|Butter||1⁄8 Pound (1/4 Cup)|
|Chicken livers||1 Pound, cut into halves|
|Chicken stock/Chicken broth||1⁄2 Cup (8 tbs)|
|Madeira wine||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1406 Calories from Fat 817
% Daily Value*
Total Fat 92 g142.1%
Saturated Fat 49.9 g249.4%
Trans Fat 0.3 g
Cholesterol 1750.3 mg
Sodium 994.9 mg41.5%
Total Carbohydrates 34 g11.5%
Dietary Fiber 0.84 g3.4%
Sugars 7.2 g
Protein 86 g171.7%
Vitamin A 1046.5% Vitamin C 137.4%
Calcium 19.6% Iron 238.7%
*Based on a 2000 Calorie diet
Add the chicken livers; cook gently, turning occasionally, until the pink juices have just disappeared.
Sprinkle the livers with salt and pepper, and put into a very slow oven to keep warm while making the sauce.
To the pan in which the livers cooked, add the flour and stir until smooth over low heat.
Gradually add the chicken stock and cook 3 to 4 minutes to remove the raw taste of the flour.
Then add the wine.
As soon as the wine bubbles, add the sour cream and stir until smooth.
Do not allow to boil after this.
Taste for seasoning, adding salt if necessary.
Pour over the livers