Chicken Livers with Shallots and Marsala
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over polenta with bacon.
- Servings: 4
Photography: LISA HUBBARD
Source: Martha Stewart Living, December 2001
- 1 pound fresh chicken livers, rinsed and patted dry
- 1 teaspoon coarse salt, plus more for seasoning
- 1/4 teaspoon freshly ground pepper, plus more for seasoning
- 1/2 cup all-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil, plus more if needed
- 3 to 4 tablespoons unsalted butter, plus more if needed
- 2 shallots, minced
- 1/2 teaspoon dried Italian herbs
- 1/2 cup Marsala wine
- 1/2 cup homemade or low-sodium canned chicken stock
Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.