Chicken Livers, With Green Peppercorns
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound chicken livers, trimmed
- Flour for dredging
- 1tablespoon safflower oil
- ½cup port
- 3tablespoons green peppercorns
- 1tablespoon fresh ginger root, minced
- ½cup chicken stock
- ÂĽcup heavy cream
- Coarse salt and freshly ground pepper to taste
- 2tablespoons butter, cut in small pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
309 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 21 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Dust the livers with flour and brown them in the safflower oil. Set aside.
- Step 2
Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
- Step 3
Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.
Tip
- This dish should be served with rice or risotta, preferably in the same dish so the juices mix well with the rice.
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Cooking Notes
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Gena
Wonderful taste, but I wonder whether the amount of peppercorns listed is a mistake. In the future, I will use a fraction of what was called for.
PeS
Excellent recipe. Put enough salt on the liver.
Meta
This was excellent. A bit rich but worth it. Did need a bit more oil than called for to brown the livers but otherwise totally stuck to the recipe.
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