Brandy Cream Chicken Livers
Indulge in the rich, velvety flavors of Brandy Cream Chicken Livers, a sophisticated yet comforting dish perfect for dinner parties or a cozy night in. Tender chicken livers are seared to golden perfection, then coated in a luxurious brandy-infused cream sauce, enhanced by the delicate flavors of shallots, garlic, and fresh thyme. This quick and elegant recipe is ready in just 30 minutes, making it a perfect option for midweek indulgence. Garnished with a sprinkle of fresh parsley, this dish pairs beautifully with crusty bread, creamy mashed potatoes, or a crisp green salad. Whether you’re new to cooking with organ meats or a seasoned fan, this flavorful masterpiece is sure to elevate your dining experience.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic, minced
- 60 milliliters Brandy
- 120 milliliters Heavy cream
- 1 teaspoon Fresh thyme, leaves only
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue or fat, and cut them into bite-sized pieces if necessary.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken livers to the skillet in a single layer. Avoid overcrowding the pan to ensure they cook evenly. Sear the livers for 2-3 minutes on each side until browned on the outside and slightly pink in the center. Remove them from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the chopped shallots and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Carefully pour in the brandy, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the brandy simmer for about 1-2 minutes to reduce slightly.
Lower the heat and stir in the heavy cream and fresh thyme. Season the sauce with salt and pepper to taste, and let it simmer gently for 2-3 minutes until slightly thickened.
Return the chicken livers to the skillet, along with any juices that have collected on the plate. Stir to coat the livers in the sauce and cook for another 2-3 minutes until heated through.
Taste and adjust seasoning if necessary. Remove the skillet from the heat.
Serve the chicken livers hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or a side salad for a complete meal.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1695 mg | 565% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 143 mg | 11% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
