Chicken Livers With Red-Wine Sauce

Ingredients

• 2 tablespoons butter
• ⅓ cup finely chopped onions
• ¼ cup finely diced celery
• ¼ cup finely diced carrots
• 1 teaspoon finely minced garlic
• 1 cup plus 1 tablespoon flour
• 1 cup dry red wine
• ¾ cup fresh or canned beef or chicken broth
• ¼ teaspoon dried thyme
• ½ bay leaf
• 2 sprigs fresh parsley
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 ¾ pounds fresh chicken livers
• 2 tablespoons ground or rubbed sage
• ¾ cup corn, peanut or vegetable oil
• ½ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    481 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 39 grams protein; 699 milligrams cholesterol; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
2. Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
3. Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
4. Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
5. Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
6. Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
7. Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.

40 minutes