Chicken Livers In Red Wine Sauce
serves 4
Use leftover broth from easy braised short ribs to add depth of flavor to these classic sautéed chicken livers.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 tablespoon olive oil
1 onion, chopped
1 pound chicken livers, quartered, fat and tendon removed
1/2 teaspoon dried thyme
1 cup red wine
1 cup reserved broth from easy braised short ribs
1 teaspoon cornstarch
1 tablespoon water
6 cups hot cooked pasta or rice
prep: 5 minutes
total: 10 minutes
large skillet
1. In a large skillet heat the olive oil. Add the onion and cook over medium high heat until softened, about 1 minute. Add the livers and cook until browned.
2. Add the thyme and wine and heat to a boil. Boil vigorously for 1 minute. Add the reserved broth and simmer for 2 more minutes.
3. Meanwhile dissolve the cornstarch in the water. Add to the simmer broth and stir until lightly thickened.
4. Serve over hot pasta or rice.
