Those Livers
From notyourmomma 17 years ago
- 20 minutes to make
- Serves 4
No one eats chicken livers in our house unless they are “THOSE” chicken livers. Nana made them with enough bacon and onion and mushrooms to convert the most dedicated liver hater. The nutmeg and wine and cream makes them so delicious. Read more The crispier the coating on the livers makes the subsequent gravy better and better. (Don’t skimp on the pepper in the flour.) See less
Ingredients
- 1 large yellow onion, diced shopping list
- 8 oz. of sliced white mushrooms shopping list
- 6 slices of thick cut bacon, chopped shopping list
- 1 1/2 lbs. Of chicken livers, soaked in milk, drained shopping list
- salt/pepper and flour shopping list
- 1/3 teaspoon of fresh grated nutmeg shopping list
- 3/4 cup of dry red wine shopping list
- 2 tbsp. Of Dijon mustard shopping list
- 1 and 1/2 cup of chicken broth shopping list
- 1/2 cup of half and half shopping list
- 1/4 cup of chopped parsley shopping list
- egg noodles cooked according to package directions shopping list
How to make it
- In a large deep fry pan, melt 3 tbsp. Of butter and saute the onions and the mushrooms.
- Reserve the onions and mushrooms to a bowl. Leave any drippings in the pan.
- Over medium heat, render the fat from the bacon and drain the bacon and reserve.
- Leave the drippings in the pan.
- In a paper sack, season one cup of all purpose flour generously with salt/pepper and nutmeg.
- Add the drained and trimmed chicken livers and shake to coat very well with the flour mixture.
- Add the chicken livers to the heated bacon grease/butter mixture over medium-high heat and quickly brown on each side.
- When the livers are all brown but not cooked ‘hard’ and ‘dry’, add the wine, mustard and chicken broth.
- Lower the heat and cook gently, 5 - 7 minutes.
- Add the half and half and parsley, cook three minutes more, do not boil
- Best served with buttered egg noodles or long grain rice.
The Rating
Reviewed by 4 people-
I agree with what yardsailor said!
mrtnzangel8
in SW loved it
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Yum, I'm a liver lover from way back, fried livers and fried okra were mainstays for me growing up in Ky. I will give these a try, sounds so good!!
helewes
in Newton loved it
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These were really tasty..... A Winner!!!
helewes
in Newton loved it
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