F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chicken Livers with Marsala and Jicama

  • SERVINGS: 4
  • FAST

If you can't find sweet, crunchy jicama, you can substitute red radish slivers or mung bean sprouts.

Plus: More Chicken Recipes and Tips

  1. 1 tablespoon olive oil
  2. 1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces
  3. Salt and freshly ground pepper
  4. 1/4 cup plus 2 tablespoons dry Marsala wine
  5. 1 tablespoon unsalted butter
  6. 3 large shallots, thinly sliced
  7. 2 tablespoons tomato paste dissolved in 1/2 cup water
  8. 2 teaspoons chopped fresh tarragon
  9. 2 teaspoons fresh lemon juice
  10. 1 cup 1-by-1/4 -inch jicama sticks
  1. Heat 1/2 tablespoon of the oil in a large nonreactive skillet. Add half of the chicken livers in a single layer, season with salt and pepper and cook over high heat, turning once, until well browned and medium-rare to medium, about 2 minutes per side. Add 1 tablespoon of the Marsala and cook until reduced to a thin glaze. Transfer the livers to a plate. Repeat the process with the remaining 1/2 tablespoon oil, remaining livers and 1 more tablespoon of the Marsala. Reduce the heat to moderately high if the livers start to burn.
  2. Melt the butter in the skillet. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Increase the heat to moderately high, add the remaining 1/4 cup Marsala and boil, scraping the skillet to loosen any browned bits, until reduced by half, about 1 minute. Add the tomato paste and boil until slightly thickened, about 2 minutes.
  3. Return the chicken livers to the skillet and season with the tarragon, lemon juice, salt and pepper. Simmer to heat through, then transfer to a platter. Scatter the jicama sticks on top and serve.
Serve With Buttered fettuccine or wide egg noodles.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.