Chicken Livers Portugal Recipe
Ingredients
| 1/3 c. butter of margarine | ||
| Garlic | 1 Clove (5gm), minced | |
| Onion | 2 Tablespoon, minced | |
| 1/4 c. plus 2 tbsp. All purpose flour | ||
| Beef broth | 1 Cup (16 tbs), condensed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Chicken livers | 1 Pound, frozen | |
| 3 tbsp. sweet | ||
| Madeira or marsala wine | ||
Directions
Melt 3 tablespoons butter in a heavy saucepan or skillet; add garlic and onion.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.
Chef
