Monday, March 26, 2007Chicken Livers in Red Wine Recipe
Chicken Livers in Red Wine
6 Tbs (90 ml) butter
1/2 lb (225 g) mushroom caps
2 green bell peppers (capsicum), cored, seeded, and chopped
1 - 1 1/2 lbs (450 - 675 g) chicken livers
1/2 cup (125 ml) dry red wine
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Hot buttered toast
Heat half the butter in a skillet over moderate heat and saute the mushrooms and peppers until tender, about 5 minutes. Meanwhile, in a separate skillet over moderate heat, melt the remaining butter and saute the chicken livers until browned but still slightly pink in the center, about 5 minutes. Add the mushroom mixture, red wine, bay leaf, salt, and pepper and simmer uncovered over low heat for 10 minutes. Serve on top of hot buttered toast. Serves 4 to 6.
This appetizer was popularized by Vic Bergeron via his famous chain of Trader Vic's restaurants, and gained widespread popularity in the 1950s. I have had people who swear they hate chicken livers tell me that these are delicious. The original recipe called for deep frying, but this baked version eliminates at least some of the fat.
This recipe for Chicken Livers in Red Wine is courtesy of Johnny Lonadier, thanks so much Johnny, keep 'em coming!