Tracie (madmax) asked me for a liver recipe the other day and it ended up getting me in big trouble! When I mentioned it to Roy, he complained that it had been forever since I made it for him and I poooh-poohed that it had been forever as he is known to exaggerate....well, I only made it once and by the looks of the recipe it was in 1998!! Guess he has a legitimate gripe.
Don't remember if I've ever posted this on here, but it really is good and we don't see many liver recipes - anyone else have some we can add to the liver thread????
CHICKEN LIVERS STROGANOFF
Serving Size : 6
3 pcs bacon
1 lb chicken livers
1 1/2 cup mushrooms -- sliced
1/2 cup onions -- chopped
1/2 cup dry sherry
1/2 cup chicken stock
1 tbsp all-purpose flour
1 cup sour cream
Parsley for garnish
In a l0" skillet, cook the bacon till crisp. Reserve drippings in pan.
Crumble bacon; set aside.
Cook the chicken livers, cut up, in drippings over med. heat 5 min., or till slightly pink in center.
Remove from skillet & keep warm.
In same skillet, saute the mushrooms & onions 2-3 min.
Remove from skillet & add the sherry, water & chicken bouillon; bring to a boil, cook uncovered till liquid is reduced to 1/2 cup.
Stir together the flour & sour cream; gradually add the hot liquid to mix & return all to skillet.
Stir in bacon, livers & mushrooms & onions. Cook slowly till heated thru - do not boil.
Description:
"a Chef's Journey via an x-son-in-law. '98"
- - - - - - - - - - - - - - - - - - -
Note to madmax - notice I changed the water and bouillon granules to chicken stock - much better!!
Don't remember if I've ever posted this on here, but it really is good and we don't see many liver recipes - anyone else have some we can add to the liver thread????
CHICKEN LIVERS STROGANOFF
Serving Size : 6
3 pcs bacon
1 lb chicken livers
1 1/2 cup mushrooms -- sliced
1/2 cup onions -- chopped
1/2 cup dry sherry
1/2 cup chicken stock
1 tbsp all-purpose flour
1 cup sour cream
Parsley for garnish
In a l0" skillet, cook the bacon till crisp. Reserve drippings in pan.
Crumble bacon; set aside.
Cook the chicken livers, cut up, in drippings over med. heat 5 min., or till slightly pink in center.
Remove from skillet & keep warm.
In same skillet, saute the mushrooms & onions 2-3 min.
Remove from skillet & add the sherry, water & chicken bouillon; bring to a boil, cook uncovered till liquid is reduced to 1/2 cup.
Stir together the flour & sour cream; gradually add the hot liquid to mix & return all to skillet.
Stir in bacon, livers & mushrooms & onions. Cook slowly till heated thru - do not boil.
Description:
"a Chef's Journey via an x-son-in-law. '98"
- - - - - - - - - - - - - - - - - - -
Note to madmax - notice I changed the water and bouillon granules to chicken stock - much better!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com