These chicken livers feature a chili and red wine vinaigrette gravy, plus a magic ingredient, brandy, that makes this savory meal spicy and succulent.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
380 Calories
Recipe Instructions
Step 1
Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
Step 2
Remove livers to a second bowl; reserve marinade.
Step 3
Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
Step 4
Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.
Ingredients
1 tablespoon brandy
1 tablespoon butter
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 bay leaves
1 teaspoon ground cumin
1 tablespoon tomato paste
2 cloves garlic, crushed
1 tablespoon Worcestershire sauce
3 tablespoons red wine vinegar
1 medium onion, chopped
2 teaspoons crushed red pepper flakes
1 teaspoon ground coriander
1 pinch salt and freshly ground black pepper to taste
1 pound chicken livers, trimmed and cut into bite-size pieces
