“Cheap and readily available, chicken livers make a great hors d’oeuvre, mousse, pâté, or main course, which is the role they play here. The livers are sautéed in one layer in very hot oil and butter so they brown outside but remain pink inside. Dried cranberries, port, and ketchup add sweetness to the sauce. Serve with boiled rice.” —Jacques Pépin
Recipe: Chicken Livers in Mushroom Port Sauce
- 1 pound chicken livers (about 12)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 2 cups diced (1-inch) mushrooms (about 6 ounces)
- 1/3 cup coarsely chopped shallots
- 1/3 cup coarsely chopped scallions
- 1 tablespoon chopped garlic
- 1/3 cup dried cranberries
- 1/3 cup port
- 1/3 cup homemade chicken stock or canned low-sodium chicken broth
- 2 tablespoons ketchup
- 1 tablespoon chopped fresh chives
- Cut each liver in half and remove and discard the connecting sinews. Pat dry with paper towels.
- Heat the oil and butter in a 12-inch skillet over high heat until hot and foaming. Add the livers in one layer and sprinkle with the salt and pepper. Cook for 1 minute and then, using tongs, turn the livers over and cook for another minute. With the tongs, transfer the livers to a plate and set aside.
- Add the mushrooms, shallots, scallions, and garlic to the drippings in the skillet and cook over high heat for about 3 minutes. Add the cranberries, port, and chicken stock, bring to a boil, and boil for about 1 1/2 minutes. Add the ketchup and mix it in well. Add the livers to the skillet and bring the sauce back to a boil.
- Serve the livers, sprinkled with the chives, on hot plates.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.