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Chicken Livers with Shallots and Marsala

Recipe photo courtesy of LISA HUBBARD

Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.

Source: Martha Stewart Living, December 2001
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How would you rate this recipe?
9
  • ntorok
    5 SEP, 2010
    Most chickens don't live long enough, and if raised properly, have very little "chemicals" in their livers. This recipe is just right.
    Reply
  • ltownsend
    23 OCT, 2008
    I love chicken livers and thought the recipe was very good. It's a classic preparation.
    Reply
  • MlleGena
    29 JUL, 2008
    This was terrible! Maybe because I don't have the acquired taste for liver, the organ that filters chemicals that shouldn't be in a body.
    Reply

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