Julee Rosso, Sheila Lukins

Raspberry Chicken Liver Saute

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

These chicken livers are enhanced by a sauce of raspberry vinegar and red currant jelly. A risotto is an excellent entrée after this first course.

Ingredients

  • 1 pound chicken livers
  • ⅓ cup unbleached all-purpose flour
  • ½

Method

  1. Trim the livers and cut them apart. Rinse and pat them dry with paper towels. Combine the flour, salt, and pepper in a mixing bowl, and toss the livers in the mixture. Shake off any excess flour.
  2. Heat the safflower oil in a large skillet, and cook the livers over medium-high heat until just cooked, 3 to 4 minutes. They should still be pink inside. Transfer to h