Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you won't miss a single drop. Plus:  More Chicken Recipes and Tips 

Food & Wine
April 2014

Gallery

Credit: © Ben Dearnley

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.

    Advertisement
  • In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

  • Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.

Notes

Variations

Chicken Livers with Caramelized Onions and Sherry: Use 1/2 cup of dry sherry instead of the Madeira.

Chicken Livers with Caramelized Onions and Port: Use 1/2 cup of port instead of the Madeira.

Suggested Pairing

The rich and luscious Madeira sauce is ideal with fruity, spicy Grenache-based wines. A Gigondas or a Côtes-du-Rhône from the Rhône Valley in France or a bottle of Grenache from California would be appropriate.

Advertisement