Sauteed Chicken Livers Orleans Recipe

Name: Sauteed Chicken Livers Orleans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 tablespoon onion; 1 tablespoon celery; 2 tablespoons green onions or 2 tablespoons scallions; 1 tablespoon garlic, minced; 2 cups chicken livers; 1 teaspoon fresh thyme; 1 teaspoon fresh basil; 2 teaspoons fresh parsley; 1 teaspoon jalapeno pepper, seeded; 1/4 cup brandy; 1 cup veal demi-glace; salt & pepper

Servings: persons

1/4 cup butter
1 tablespoon onion
1 tablespoon celery
2 tablespoons green onions or 2 tablespoons scallions
1 tablespoon garlic, minced
2 cups chicken livers
1 teaspoon fresh thyme
1 teaspoon fresh basil
2 teaspoons fresh parsley
1 teaspoon jalapeno pepper, seeded
1/4 cup brandy
1 cup veal demi-glace
salt & pepper

1
Heat saute pan over medium heat; melt butter.
2
Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
3
Add the garlic, cook 1 minute.
4
Add the chicken livers; brown on all sides.
5
Add the thyme and basil. Add the brandy and cook 1 minute.
6
Add the demi-glace, bring to boil.
7
Remove from the heat and correct seasoning with salt and pepper.
8
Garnish with parsley, serve with pasta or toast points.

313

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 13 ingredients. The key ingredients include: 1/4 cup butter, 1 tablespoon onion, 1 tablespoon celery, 2 tablespoons green onions or 2 tablespoons scallions, and more.

Yes, Sauteed Chicken Livers Orleans 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.

Sauteed Chicken Livers Orleans

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