- 1 pound chicken livers
- 1 large Vidalia onion, sliced into rings
- 4 large garlic cloves, minced
- 8-10 baby Portobello mushrooms, quartered
- 2 heaping tablespoons of ketchup (or use tomato sauce)
- ¼ cup red wine
- Flour for dredging
- Salt and pepper
- Olive oil for frying
Clean and rinse the chicken livers. Remove fat and muscle. Drain and dry.
Heat a pan with oil. Add the onions and sauté until brown. Add the garlic, stir until fragant. Add the mushrooms. Cook until softened.
Remove mixture to a bowl. Add a little more oil to pan. Let it get hot. Dredge the chicken livers into flour shaking off excess. Put in heated pan and brown them on all sides. Sprinkle the livers with salt and pepper.
When the livers are browned to your liking (I like well done), deglaze the pan with wine and ketchup (or tomato sauce). Put the onion mixture back in and stir until thoroughly mixed through. You might need to add more water to create more of a gravy.
I serve this with smashed potatoes.BLOG COMMENTS POWERED BY DISQUS