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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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No one eats chicken livers in our house unless they are “THOSE” chicken livers. Nana made them with enough bacon and onion and mushrooms to convert the most dedicated liver hater. The nutmeg and wine and cream makes them so delicious. Read more . The crispier the coating on the livers makes the subsequent gravy better and better. (Don’t skimp on the pepper in the flour.) Ingredients:
1 large yellow onion, diced |
8 oz. of sliced white mushrooms |
6 slices of thick cut bacon, chopped |
1 1/2 lbs. of chicken livers, soaked in milk, drained |
salt/pepper and flour |
1/3 teaspoon of fresh grated nutmeg |
3/4 cup of dry red wine |
2 tbsp. of dijon mustard |
1 and 1/2 cup of chicken broth |
1/2 cup of half and half |
1/4 cup of chopped parsley |
egg noodles cooked according to package directions |
Directions:
1. In a large deep fry pan, melt 3 tbsp. Of butter and saute the onions and the mushrooms.
2. Reserve the onions and mushrooms to a bowl. Leave any drippings in the pan.
3. Over medium heat, render the fat from the bacon and drain the bacon and reserve.
4. Leave the drippings in the pan.
5. In a paper sack, season one cup of all purpose flour generously with salt/pepper and nutmeg.
6. Add the drained and trimmed chicken livers and shake to coat very well with the flour mixture.
7. Add the chicken livers to the heated bacon grease/butter mixture over medium-high heat and quickly brown on each side.
8. When the livers are all brown but not cooked ‘hard’ and ‘dry’, add the wine, mustard and chicken broth.
9. Lower the heat and cook gently, 5 - 7 minutes.
10. Add the half and half and parsley, cook three minutes more, do not boil
11. Best served with buttered egg noodles or long grain rice.
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