Name: Chicken Livers Hongroise
Yield: 6 servings
Ingredients: 2 tablespoons butter; ½ cup finely chopped onion; 1½ pounds chicken livers, trimmed; ¼ teaspoon dried thyme; 2 tablespoons finely chopped parsley; ½ cup Chicken Stock; 1 cup sour cream; Salt and freshly ground black pepper

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
1½ pounds<

Method

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.
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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chicken Livers Hongroise

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of