Chicken-Liver Sauce for Pasta or Rice

5.0(65)

by Robert Farrar Capon

ItalianDinner, Condiments, Sauces And Gravies

Servings

4 servings

Total time

15 min

Calories / serving

392 kcal

Ingredients (10)

serves

Instructions (2 steps)

01Saute 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.
02Add 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.

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Rich recipe — supports nutrition-aware planning.