September 16, 2006

Filed under: Uncategorized — ros @ 4:49 pm

Chicken Livers with caramelised onions and mavrodaphne 

Ingredients (for 2)

  • 400g chicken livers
  • butter for frying
  • 3 small onions, halved and sliced into rings
  • ½ tbsp sugar
  • about 150ml of mavrodaphne
  • Rice (maybe tossed in olive oil and finely chopped parsley) to serve.

Method

  1. Examine the chicken livers and discard any parts which are coloured green or yellow. Cut any large livers in half. Soak the livers in milk for 30 minutes. 
  2. Melt a large knob of butter in a saucepan or a deep frying pan. Add the onions and fry gently for 2 minutes.
  3. Add the sugar to the pan and stir to coat the onion. Fry for another few minutes until the onions are slightly caramelised and soft. 
  4. Add about 150ml of mavrodaphne and bring the mixture up to a gentle simmer. Let it bubble and reduce to a nice thick sauce.
  5. Drain the livers. Take a frying pan,lightly grease it with butter and get  hot (nearly smoking). Cook the chicken livers how you like them. (I do 2 minutes per side. Anything over 4 minutes per side will probably overcook them).
  6. Stir the cooked livers into the wine and onion sauce.
  7. Serve on a bed of rice.

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