Chicken Livers With Marsala And Jicama Recipe

Name: Chicken Livers With Marsala And Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces; Salt and freshly ground pepper; 1/4 cup plus 2 tablespoons dry Marsala wine; 1 tablespoon unsalted butter; 3 large shallots, thinly sliced; 2 tablespoons tomato paste dissolved in 1/2 cup water; 2 teaspoons chopped fresh tarragon; 2 teaspoons fresh lemon juice; 1 cup 1-by-1/4 -inch jicama sticks

Servings: persons

1 tablespoon olive oil
1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons dry Marsala wine
1 tablespoon unsalted butter
3 large shallots, thinly sliced
2 tablespoons tomato paste dissolved in 1/2 cup water
2 teaspoons chopped fresh tarragon
2 teaspoons fresh lemon juice
1 cup 1-by-1/4 -inch jicama sticks

1
Heat 1/2 tablespoon of the oil in a large nonreactive skillet. Add half of the chicken livers in a single layer, season with salt and pepper and cook over high heat, turning once, until well browned and medium-rare to medium, about 2 minutes per side. Add 1 tablespoon of the Marsala and cook until reduced to a thin glaze. Transfer the livers to a plate. Repeat the process with the remaining 1/2 tablespoon oil, remaining livers and 1 more tablespoon of the Marsala. Reduce the heat to moderately high if the livers start to burn.
2
Melt the butter in the skillet. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Increase the heat to moderately high, add the remaining 1/4 cup Marsala and boil, scraping the skillet to loosen any browned bits, until reduced by half, about 1 minute. Add the tomato paste and boil until slightly thickened, about 2 minutes.
3
Return the chicken livers to the skillet and season with the tarragon, lemon juice, salt and pepper. Simmer to heat through, then transfer to a platter. Scatter the jicama sticks on top and serve.
4
Serve With: Buttered fettuccine or wide egg noodles.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces, Salt and freshly ground pepper, 1/4 cup plus 2 tablespoons dry Marsala wine, and more.

Yes, Chicken Livers With Marsala And Jicama falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Livers With Marsala And Jicama

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