Rating: 4.5 stars
46 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Recipe Summary

cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.

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  • Remove livers to a bowl, and reserve marinade.

  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts

319 calories; protein 20.3g; carbohydrates 6.6g; fat 22.5g; cholesterol 399.3mg; sodium 264.8mg. Full Nutrition
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