Rich, earthy chickenlivers sauteed inMarsala wine withshallots and Italianherbs are servedover Creamy Polenta with Bacon and Sage.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
We love this recipe; it's just the best! The only changes we make are to cook the livers a bit longer, as we like only a tiny bit of pink, and to make twice as much sauce. It's so delicious! We've made this dish many times over several years. There is one caveat: chicken livers are an acquired taste, so not everyone will like them. Both my husband and I grew up eating beef and chicken liver, so we acquired a taste for liver long ago! If you like the taste and texture, you will LOVE this recipe.
Rating: Unrated
Most chickens don't live long enough, and if raised properly, have very little "chemicals" in their livers. This recipe is just right.
Rating: Unrated
I love chicken livers and thought the recipe was very good. It's a classic preparation.
Rating: Unrated
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.