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Livers Bourguignon (M, KLP, TNT)
Source: Self
Serves: 4-6

1 lb. chicken livers cleaned
1 to 2 onions, thinly sliced
1 to 2 tbsp. schmaltz (olive oil is fine too)
Salt and freshly ground black pepper to taste
Red wine-not sweet

First salt and broil the livers to as rare as your minhag will allow for kashrut.

While the livers are broiling (just a few minutes) start sautéing the onions in the oil in a non-stick pan. Add the livers and wine to taste. Continue cooking until the onions are soft and the livers cooked to your taste. This will not take long, as livers cook quickly. That's all.

Just serve this over rice or in patty shells or just plain on the plate for Pesach. It is kind of a quick "gourmet" dish with little fuss.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A