Creamed chicken livers deliver flavor


November 14, 2007|By Bill Daley

Chicken livers are the affordable luxury. Prized and priced accordingly elsewhere in the world, chicken livers come cheap in the United States. One pound will cost you about $1.50, while 1 pound of boneless, skinless chicken breasts will set you back about $4 or more.

Chicken livers are so flavorful a little goes a long way, especially when spiked with mustard and plushed with cream. Serve over white rice formed in a ring mold or bundt pan. Or simply spoon rice onto plates and top with the creamed livers.


Baby-greens salad

Creamed Chicken Livers


Roasted carrots

Orange wedges drizzled with Grand Marnier

Creamed Chicken Livers

-- Serves 4 -- Total time: 26 minutes

2 tablespoons olive oil

3 slices bacon, diced

1 shallot, minced

1 pound chicken livers, trimmed

1 package (8 ounces) mushrooms, quartered

1/4 cup each: white wine, whipping cream

1 tablespoon Dijon-style mustard

Heat oil in a large skillet over medium-high heat. Cook bacon and shallot, stirring, until the bacon is crisp, about 4 minutes. Add livers; cook, stirring often, until firm and almost cooked through, about 4 minutes. Transfer 2 tablespoons of the bacon to a paper towel; transfer livers to a plate.

Add mushrooms to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the plate. Raise heat to high; add wine. Cook, stirring up browned bits, until syrupy, about 3 minutes. Stir in cream and mustard. Heat to a boil; cook until thickened into a sauce, about 2 minutes. Return livers and mushrooms to pan; reduce heat to a simmer. Cook until livers are just cooked through, 3 minutes. Garnish with reserved bacon.

Per serving: 286 calories, 20 grams fat, 7 grams saturated fat, 417 milligrams cholesterol, 3 grams carbohydrate, 23 grams protein, 229 milligrams sodium, 1 gram fiber Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

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