Chicken Livers à la Gael

Name: Chicken Livers à la Gael
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 ⁄ 2 lb. chicken livers, trimmed and lobes separated; Kosher salt and freshly ground black pepper; 1 ⁄ 4 cup flour; 6 tbsp. chilled unsalted butter, cubed; 1 ⁄ 2 cup minced onion; 1 ⁄ 4 cup chicken broth; 1 ⁄ 4 cup white vermouth; 1 tbsp. minced chives; 1 tbsp. minced parsley; Toast points, for serving; Sour cream, for serving (optional)

Serves
serves 2-4

TODD COLEMAN

This dish is based on one author Gael Greene made for her friend Jamie Gillis.

Ingredients

¹⁄₂ lb. chicken livers, trimmed and lobes separated
Kosher salt and freshly ground black pepper
¹⁄₄ cup flour
6 tbsp. chilled unsalted butter, cubed
¹⁄₂ cup minced onion
¹⁄₄ cup chicken broth
¹⁄₄ cup white vermouth
1 tbsp. minced chives
1 tbsp. minced parsley
Toast points, for serving
Sour cream, for serving (optional)

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Instructions

Step 1

Season livers with salt and pepper; dredge in flour. Melt 3 tbsp. butter in a 10" skillet over high heat. Add livers and cook, flipping once, until browned, 2–3 minutes. Transfer livers to a plate.

Step 2

Wipe out skillet, add 2 tbsp. butter, and return to high heat. Add onions; cook until caramelized, 4–5 minutes. Add broth and vermouth; cook until reduced by half, about 4 minutes. Remove pan from heat; swirl in chives, parsley, and remaining butter to make a sauce.