Chicken Livers Hongroise

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • pounds<

Method

  1. Melt the butter and cook the onion in it until translucent. Add the chicken livers, shake the skillet, and cook over high heat until livers are browned. Do not overcook.

  2. Reduce the heat, sprinkle the livers with parsley and thyme, and stir in the sour cream. Bring to a boil, stirring constantly. When the boiling point is reached, stir in the stock and