Name: Chicken Livers Madeira
Yield: 18 servings
Ingredients: 3 pounds chicken livers; 3 tablespoons chopped parsley; Salt and freshly ground black pepper; 7 tablespoons all-purpose flour; 8 shallots, diced; 4 cups Chicken Stock; 1 cup butter; ¾ cup Madeira

Preparation info

18
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds chicken livers
1 cup butter
Salt and freshly ground black pepper

Main course

Method

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

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Ingredients

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