Ingredients: |
Ingredients: 1 lb chicken livers, trimmed
2 cups milk
flour for dredging
1/2 oz dried porcini mushrooms
1/2 cup boiling water
4 Tbsp butter
4 oz sliced fresh crimini mushrooms
1 cup chicken broth
1 Tbsp Sherry vinegar
2 oz pancetta, diced
1/2 cup finely diced shallots
1 Tbsp minced fresh Italian parsley
1 tsp minced fresh sage
1 tsp minced fresh rosemary
olive oil or bacon fat as needed
1/2 cup Marsala wine
1 Tbsp corn starch dissolved in 1 Tbsp cold water
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Directions: |
Directions:In a small bowl, soak chicken livers in the milk for about 30 minutes.
Soak dried porcini mushrooms in 1/2 cup boiling water for 30 minutes.
In a medium skillet over medium high heat, melt 1 Tbsp butter and saute crimini mushrooms until beginning to brown.
Remove porcini mushrooms from soaking liquid and slice. Add mushrooms along with the soaking liquid ( being careful to leave behind any sediment) to skillet with crimini mushrooms.
Cook until most of the liquid evaporates. Add broth and vinegar. Reduce heat to medium and simmer until slightly reduced. Remove from heat and whisk in 3 Tbsp butter, one tablespoon at a time.
In a large heavy skillet saute pancetta until crisp. Add shallots, parsley,sage and rosemary and saute until shallots are soft. Using a slotted spoon, transfer mixture to the mushroom sauce.
Remove chicken livers from milk. Rinse and pat dry with paper towels.
Dredge chicken livers in flour seasoned with salt and pepper.
If needed, add some olive oil or bacon fat to the pancetta drippings to equal about 1/4 cup..
Over medium high heat saute the chicken livers until just cooked through about 3 minutes per side. Remove from pan.
Deglaze pan with the 1/2 cup of Marsala wine, scrapping up the brown bits.
Return chicken livers to pan together with the mushroom sauce and gently simmer 3 - 5 minutes.
Mix cornstarch with cold water. Slowly add to chicken liver mixture, as needed until sauce is desired consistency.
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This recipe for Chicken Livers with Porcini, Marsala and Pancetta is from