Chicken Livers Maryland
(revised Feb 2007)
ideal for brunch
Ingredients
- 4 slices bacon
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion, chopped finely
- 1 lb (~450gm) chicken livers, washed and trimmed
- 1 can (10oz/284ml) cream of mushroom soup
- ¼ tsp dried thyme
- ¼ tsp dried basil
- ¼ tsp dried rosemary
- freshly ground pepper, to taste
- ½ c plain yoghurt (or sour cream for the decadent)
- paprika or pink peppercorns
Preparation
- Fry bacon in a skillet til done. Remove from pan, let cool and crumble. Set aside for garnish.
- Melt butter and oil in the skillet. Add onion and sauté until golden.
- Cut chicken livers into bite size pieces. Add to the onion mixture and sauté over medium heat until tender (about 4 minutes).
- Add soup, herbs and freshly ground pepper. Stir to combine.
- Add yoghurt and stir over medium heat until warmed. Watch that it does not boil; yoghurt has a tendency to curdle.
- Garnish with crumbled bacon and paprika and/or pink peppercorns.
Serve with toasted pumpernickle or caraway rye bread and grilled tomatoes. Quartered hard boiled eggs are also work well as a garnish.
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Of course, chicken livers aren't just for stew. They are also ideal in pâté!
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ejm (aka llizard)
2003, 2007
Toronto Ontario Canada
This work is licensed under a Creative Commons License
