CHICKEN LIVERS, ONIONS & HORSERADISH

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Chicken Livers, Onions & Horseradish image

Fegatini con Cipolla e Cren, is the translation of this dish. Copyright 2001, Mario Batali. When I saw Mario make this, it looked very interesting and whet my appetite, and am posting for safe keeping.(Computer won't let me put 1 lb of chicken livers) I have taken poetic license & created some short-cuts, so as to make it feasible for those of us that have more than one thing to do. The livers must marinate in the refrigerator for 6 hours

Provided by Manami

Categories     Chicken Livers

Time 1h41m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb chicken liver
2 cups white wine (From Friuli)
10 -15 whole peppercorns
1 bay leaf
1 lb cipollini onion, peeled and trimmed (Italian pearl onions)
3/4 cup low sodium chicken broth
1 teaspoon tomato paste (More if needed)
fresh parsley leaves, chopped
3 tablespoons butter
3 teaspoons brandy
salt
fresh ground black pepper, to taste
3 tablespoons green apples, finely grated (More if needed)
1/4 cup finely grated fresh horseradish
1 1/2 tablespoons cider vinegar

Steps:

  • CHICKEN LIVERS & PEARL ONIONS:.
  • Clean the livers, removing fat, and connective tissue.
  • Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
  • In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
  • Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to pureé.
  • Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
  • Season with salt and coarsely ground black pepper, to taste, and keep warm.
  • Drain the livers and discard bay leaf and peppercorns.
  • In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
  • HORSERADISH SAUCE:.
  • In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup.

Nutrition Facts : Calories 378.9, Fat 14.5, SaturatedFat 7.4, Cholesterol 415.3, Sodium 178.5, Carbohydrate 16.7, Fiber 2, Sugar 6.8, Protein 21.6

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