posted by Ann 05-26-98 3:12 PM
Sonny's Chicken Livers by Chef Jake
2 pounds of chicken livers
1/2 cup of olive oil
1/4 cup Dijon mustard
1 cup onions
1 teaspoon salt
1/2 cup of Marsala Wine
1 teaspoon worchestershire sauce
2 pounds of cooked Penne
All you do is take 2 pounds of chicken livers, rinse them off and be sure to pat them dry. If they are not dry, they
will splash when you cook them.
Put the chicken livers in a pan (cast iron is my favorite), add 1/2 cup of olive oil and cook. As they are cooking,
add 1 tablespoon of tarragon.
Then take Dijon mustard, about 1/4 cup and dab a little mustard on each liver. The Dijon mustard really brings out the flavor of the chicken. Add 1 cup onions and 1 teaspoon salt.
Cook until they are brown on the outside and just pink in the middle. Now add 1/2 cup of Marsala Wine. You can use a little less if you wish.
Put in 1 teaspoon Worchestershire sauce and 2 pounds of cooked Penne. Now let cook for another minute. Get some fresh basil out of your garden and put on the side of the plate and top with a little fresh parsely.