Chicken Livers aux Herbes

Chicken Livers aux Herbes Recipe - Delicious and Aromatic Dish from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Chicken Livers aux Herbes is a delicious and savory dish that is perfect for a special dinner or a cozy night in. The combination of tender chicken livers, flavorful herbs, and a rich sauce makes this dish a true delight for the taste buds.

History

This recipe has its roots in French cuisine, where chicken livers are a popular ingredient in many dishes. The addition of herbs and spices gives this dish a unique and delicious flavor that is sure to impress.

Ingredients

1 lb (454 g) chicken livers, halved
6 tbsp flour, divided
1 tsp salt, divided
0.5 cup chopped onion
2 tbsp vegetable oil
1 can (4 oz or 113 g) sliced mushrooms, drained
0.5 cup chopped green pepper
1 cup chicken broth
0.5 cup sherry or other dry white wine
0.25 tsp ground coriander
0.25 tsp ground nutmeg
0.25 tsp thyme leaves, crushed
0.13 tsp ground black pepper
2 tbsp water
0.33 cup slivered almonds, toasted
1 tbsp chopped fresh parsley
3 cups hot cooked rice

How to prepare

Dredge the livers in 0.25 cup of flour seasoned with 0.5 tsp of salt.
Cook the livers and onion in oil in a large skillet for about 10 minutes.
Add mushrooms, green pepper, broth, sherry, coriander, nutmeg, thyme, black pepper, and the remaining 0.5 tsp of salt.
Combine the remaining 2 tbsp of flour with water; stir it into the mixture. Simmer for 5 to 10 minutes, or until the livers are cooked and the sauce is thickened, stirring occasionally.
Add almonds and parsley.
Serve over beds of fluffy rice.

Variations

Add a splash of cream to the sauce for a richer flavor.
Substitute the almonds with pine nuts for a different texture.
Add a squeeze of lemon juice for a touch of brightness.

Cooking Tips & Tricks

Make sure to cook the livers until they are just cooked through, as overcooking can make them tough.

- Toasting the almonds before adding them to the dish will enhance their flavor and add a nice crunch.

- Be sure to stir the sauce occasionally while simmering to prevent it from sticking to the pan.

Serving Suggestions

Serve Chicken Livers aux Herbes over fluffy rice for a complete and satisfying meal. Pair it with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

Dredging the livers in flour before cooking helps to create a crispy exterior.

- Simmering the sauce allows the flavors to meld together and creates a rich and flavorful dish.

Ingredient Substitutions

You can use chicken or vegetable broth instead of chicken broth.

- Substitute white wine with chicken broth for a non-alcoholic version.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stove before serving.

Presentation Ideas

Garnish the dish with fresh parsley and a sprinkle of toasted almonds for a beautiful presentation.

Pairing Recommendations

Pair Chicken Livers aux Herbes with a glass of white wine or a light beer for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Livers aux Herbes contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Livers aux Herbes contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken Livers aux Herbes contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Livers aux Herbes contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken livers are a good source of iron, vitamin A, and vitamin B12.

Alergens

This recipe contains nuts (almonds) and may not be suitable for those with nut allergies.

Summary

Chicken Livers aux Herbes is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a great option for those looking to add more variety to their diet.

Summary

Chicken Livers aux Herbes is a flavorful and satisfying dish that is perfect for a special occasion or a cozy night in. With a rich sauce, tender livers, and a hint of herbs, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a rainy day, and I was rummaging through an old cookbook that I had found in the attic. As I flipped through the yellowed pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw the words "Chicken Livers aux Herbes" scrawled across the top in elegant cursive.

I had never heard of this dish before, but the list of ingredients intrigued me. Fresh chicken livers, shallots, garlic, white wine, and a variety of herbs and spices. It sounded delicious, and I knew I had to try it.

I immediately set to work gathering the ingredients and following the instructions on the paper. As the dish simmered on the stove, the aroma of the herbs and wine filled the kitchen, making my mouth water in anticipation. When it was finally ready, I took a bite and was blown away by the rich, earthy flavors that danced on my tongue.

I had stumbled upon a hidden gem, and I knew that this recipe would become a staple in my cooking repertoire. But where had it come from? Who had written it down and why had it ended up in an old cookbook in my attic?

I decided to do some digging and began asking around my family for any information about the origins of the recipe. My mother shrugged and said she had never heard of it, and my aunts and uncles were equally clueless. It seemed like a mystery that would remain unsolved.

But then, one day, while visiting my neighbor Mrs. Jenkins, I happened to mention the recipe. Her eyes lit up, and she exclaimed, "Oh, I know that dish! It's an old family recipe that has been passed down for generations. My great-grandmother used to make it for special occasions."

I couldn't believe my luck. Mrs. Jenkins invited me over to her house the next day to show me how to make the dish the traditional way. As we worked side by side in her cozy kitchen, she shared stories of her ancestors and how they had come to perfect the recipe over the years.

It turned out that Chicken Livers aux Herbes had been a favorite of her great-grandmother's, who had learned it from a French friend who had immigrated to America many years ago. The dish had become a beloved tradition in their family, and Mrs. Jenkins was thrilled to pass it on to me.

I was grateful for the opportunity to learn the recipe firsthand from someone who had such a personal connection to it. Mrs. Jenkins taught me all the little tricks and techniques that made the dish truly special, from how to properly sauté the livers to the perfect balance of herbs and spices.

As we sat down to enjoy our meal together, I couldn't help but feel a sense of connection to the past. I imagined Mrs. Jenkins' great-grandmother cooking in her kitchen, just as we were doing now, and felt grateful to be a part of this culinary heritage.

From that day on, Chicken Livers aux Herbes became a regular feature on my dinner table. I would make it for family gatherings, potlucks, and any time I wanted to impress guests with a delicious and unique dish.

I continued to experiment with the recipe, adding my own touches and variations to make it my own. But no matter how many times I made it, the dish always reminded me of that rainy day when I discovered the recipe in the attic and embarked on a journey of culinary discovery.

Now, as I pass on the recipe to my own grandchildren, I hope that they will feel the same sense of wonder and connection to the past that I did. Cooking is not just about following instructions – it's about creating memories, preserving traditions, and sharing the love and joy of good food with those we care about.

And so, as I watch my grandchildren gather around the table to enjoy a steaming plate of Chicken Livers aux Herbes, I can't help but smile and think about all the stories and secrets that lie hidden in the pages of old cookbooks, just waiting to be discovered.