CHICKEN-LIVER SAUCE FOR PASTA OR RICE

Chicken-Liver Sauce for Pasta or Rice image

Provided by Robert Farrar Capon

Categories dinner, condiments, sauces and gravies

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound chicken livers, halved and trimmed
2 to 4 tablespoons clarified butter for frying, more if needed
2 large shallots, chopped
6 ounces fresh mushrooms, sliced
2 tablespoons Cognac
1/4 cup dry white wine
1 tablespoon meat glaze, or highly reduced stock, as desired
1/2 cup heavy cream
Salt and pepper, as desired
2 tablespoons chopped parsley

Steps:

Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams