Recipe: Sautéed Chicken Livers

Name: Sautéed Chicken Livers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 beautiful chicken livers, the palest possible; 400 g (14 oz) of fingerling potatoes (Touquet or similar) cooked in their skins steamed and sliced into fairly thick slices (1/2 centimeter); 2 tablespoons of goose or duck fat (if possible); 200 g (7 oz) of small chanterelles with stems removed, just wiped clean; 2 shallots peeled and finely sliced; a little oil and butter; salt and ground pepper; balsamic vinegar

By chef patrick Asfaux 4.9/5 (16 reviews) · 🍳 15 made it

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

8 beautiful chicken livers, the palest possible
400 g (14 oz) of fingerling potatoes (Touquet or similar) cooked in their skins steamed and sliced into fairly thick slices (1/2 centimeter)
2 tablespoons of goose or duck fat (if possible)
200 g (7 oz) of small chanterelles with stems removed, just wiped clean
2 shallots peeled and finely sliced
a little oil and butter
salt and ground pepper
balsamic vinegar

Step-by-step directions

1 Clean the livers well by rinsing them in fresh water then dry them on absorbent paper. On your cutting board separate the 2 parts, remove the small central nerve and remove all traces of bile then give them small knife cuts (this prevents them from bursting in the pan) store them in the refrigerator covered with plastic film.

2 In your pan heat a little oil and butter when it is very hot pour in your chanterelles and sauté them briskly for 2 minutes. salt and pepper then remove them without draining into a small bowl.

3 Put your pan back on the heat and melt your goose or duck fat (otherwise butter and oil) then when it is very hot add your potato slices until they are well browned salt and pepper then pour in the sliced shallots sauté for 2 minutes, add your chanterelles with their juice, cover and set to the side.

4 When ready to eat heat a pan, put a little butter and oil then when it is very hot place your livers to brown for 1 minute on each side season and remove.
In the center of your plate arrange a small mold then fill it with sautéed potatoes and warm chanterelles with the 4 liver halves arranged on top with a touch of balsamic vinegar on top and a few drops around.
a lovely dish of chicken livers unusual and not too expensive and which