- 1 tablespoon olive oil
- 1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons dry Marsala wine
- 1 tablespoon unsalted butter
- 3 large shallots, thinly sliced
- 2 tablespoons tomato paste dissolved in 1/2 cup water
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1 cup 1-by-1/4 -inch jicama sticks
- 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.
- 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.
- 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.
Buttered fettuccine or wide egg noodles.