Chicken Livers aux Herbes
Recipe Description
Makes 6 servingsIngredients
- 1 pound chicken livers, halved
- 6 tablespoons flour, divided
- 1 teaspoon salt, divided
- ½ cup chopped onion
- 2 tablespoons vegetable oil
- 1 x 4-ounce can sliced mushrooms, drained
- ½ cup chopped green bell pepper|green pepper
- 1 cup chicken broth
- ½ cup sherry or other dry white wine
- ¼ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ¼ teaspoon thyme leaves, crushed
- ? teaspoon ground black pepper
- 2 tablespoons water
- ? cup slivered almonds, toasted
- 1 tablespoon chopped fresh parsley
- 3 cups hot cooked rice
- Dredge livers in ¼ cup flour seasoned with ½ teaspoon salt.
- Cook livers and onion in oil in large skillet about 10 minutes.
- Add Mushrooms, green bell pepper|green pepper, broth, sherry, coriander, nutmeg, thyme, black pepper and remaining ½ teaspoon salt.
- Combine remaining 2 tablespoons flour with water; stir into mixture. Simmer 5 to 10 minutes, or until livers are cooked and sauce is thickened, stirring occasionally.
- Add almonds and parsley.
- Serve over beds of fluffy rice.
This article uses material from the "Chicken Livers aux Herbes" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
