Chicken Livers In Red Wine Sauce
serves 4
Recipe from Andrew Schloss
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.
ingredients
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
timer
prep: 5 minutes
total: 10 minutes
tools
large skillet
instructions
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.
