Chicken Livers à la Gael
This dish is based on one author Gael Greene made for her friend Jamie Gillis.
Enlarge Image Credit: Todd Coleman
1⁄2 lb. chicken livers, trimmed
and lobes separated
Kosher salt and freshly ground
1⁄4 cup flour
6 tbsp. chilled unsalted butter, cubed
1⁄2 cup minced onion
1⁄4 cup chicken broth
1⁄4 cup white vermouth
1 tbsp. minced chives
1 tbsp. minced parsley
Toast points, for serving
Sour cream, for serving (optional)
1. Season livers with salt and pepper; dredge in flour. Melt 3 tbsp. butter in a 10" skillet over high heat. Add livers and cook, flipping once, until browned, 2–3 minutes. Transfer livers to a plate.
2. Wipe out skillet, add 2 tbsp. butter, and return to high heat. Add onions; cook until caramelized, 4–5 minutes. Add broth and vermouth; cook until reduced by half, about 4 minutes. Remove pan from heat; swirl in chives, parsley, and remaining butter to make a sauce.
3. Return livers to skillet. Season with salt; serve with toast points (and sour cream, if you like).
SERVES 2 – 4