Chicken Livers Madeira

Rate this recipe

Preparation info

  • 18

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds chicken livers
  • 1 cup butter
  • Salt and freshly ground black pepper
  • 7 tablespoons all-purpose flour
  • 8 shallots, diced
  • 4 cups Chicken Stock
  • 3 tablespoons chopped parsley
  • ¾ cup Madeira


  1. Trim, wash, and dry the chicken livers. Cut them into halves. Sauté the livers in the butter and season with salt and pepper. Cook over high heat, shaking the pan frequently so the livers do not stick. Do not overcook; the livers should be tender, but not dry.

  2. Sprinkle the livers with the flour, add the shallots, shake the pan, and let cook for one-half minute.

  3. Add the stock and bring to a boil, stirring gently. Add the parsley, wine and additional salt and pepper to taste.

Part of