Last weekend I gave in to the temptation to buy some chicken livers. I didn’t have any idea what I was going to do with them but how hard could it be? First, I though I should make them French-style with some white wine and fresh thyme. Then, I thought there was no real need to invent a wheel all over again and decided to make them Russian-style mais sans gravy, which is the traditional way to make chichen livers I grew up with. So here you have it: simple, honest ingredients that make up an unexpectedly delicious meal!
- 1.5 lb chicken livers, washed, trimmed of fat and connective tissue, and cut in half
- 1 medium sweet onion, sliced
- 10 oz mushrooms (cremini, white button), sliced
- 2 bay leaves
- 2 tablespoons butter, divided
- olive oil
- a dash of nutmeg
Heat one tablespoon of butter and a splash of olive oil in a large skillet on high heat. Add the livers, sprinke with salt and pepper and cook for 4 minutes or until you see bloody liquid come through. Flip and cook for 4 minutes on the other side. Remove the livers with the liquids into a bowl.
Add another tablespoon of butter and some more olive oil to the skillet and heat through. Now add the sliced onions and sprinkle them with salt and pepper. Caramelize the onions for 15 minutes, then remove to a separate bowl.
Do not heat any more butter or oil in the skillet. Add the sliced mushrooms, sprinkle them with salt, pepper, and add a dash of nutmeg. Cover and cook for a few minutes. (The mushrooms with release some liquid so you don’t need to add any more fat.)
Now add the onions and the bay leaves to the mushrooms in the skillet and sautee together for a couple of minutes. Then add the livers and sautee for a few more minutes on high heat to evaporate some of the excess liquid. Remove the bay leaves.
Serve immediately with mashed potatoes or egg noodles.