Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of French cuisine! This wine and chicken livers recipe is not just a meal—it's an experience that combines rich, velvety textures with a luxurious wine-infused sauce that will make your dinner guests think you've trained in a Parisian kitchen. Whether you're a adventurous foodie or looking to impress with a sophisticated dish, this recipe promises to elevate your cooking game in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound chicken livers
- 1 cup red wine
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Carefully clean chicken livers by removing any visible membranes or connective tissues. Pat dry thoroughly with paper towels to ensure proper searing.
- Melt butter in a large heavy-bottomed skillet over medium-high heat until it begins to foam and becomes slightly golden.
- Add finely chopped onions to the skillet and sauté until they become translucent and softened, approximately 3-4 minutes.
- Introduce minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic which can create a bitter taste.
- Increase heat to high and add chicken livers to the skillet. Allow livers to sear without moving them, creating a rich golden-brown crust on one side, about 2-3 minutes.
- Carefully turn livers and season with salt and freshly ground black pepper. Continue cooking for another 2 minutes.
- Pour red wine into the skillet, allowing it to deglaze the pan and create a flavorful sauce. Reduce heat to medium and simmer for 5-7 minutes.
- Check liver doneness - they should be slightly pink in the center but not raw. Overcooking will make them tough and grainy.
- Remove livers from the skillet and let them rest on a warm plate. Continue reducing wine sauce until it thickens slightly.
- Pour reduced wine sauce over livers and serve immediately, garnishing with fresh herbs if desired.
Tips
- Always use fresh chicken livers and clean them meticulously, removing any membranes or connective tissues.
- Pat the livers completely dry before cooking—this is crucial for achieving that perfect golden-brown sear.
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Don't overcrowd the pan when searing livers; cook in batches if necessary to maintain high heat.
- Watch the cooking time carefully—chicken livers should be slightly pink in the center, not gray and overcooked.
- Choose a good quality red wine that you would enjoy drinking, as it significantly impacts the sauce's flavor.
- Let the livers rest for a minute after cooking to retain their juicy texture.
- Fresh herbs like parsley or thyme can add a beautiful finishing touch to the dish.
Nutrition Facts
Calories: 245kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: 165mg
