Sauteed Chicken Livers with Sage and White Wine
Comment on this recipe
1-1/2 pounds chicken livers
2 tablespoons butter
2 tablespoons onion, chopped fine
1 dozen fresh sage leaves
1/3 cup dry white wine
Salt to taste
Black pepper, fresh ground to taste
Examine chicken livers and cut away any bile spots. Remove any bits of fat and wash livers in cold water. Pat dry with paper towels. Saute onion in butter on medium heat until onion turns the color of pale gold. Turn the heat up high and add sage leaves and chicken livers. Cook for 1 to 2 minutes, turning livers frequently, until they lose their raw, red color. Transfer to a warm plate, using a slotted spoon or spatula.
Add wine to skillet and simmer briskly for 20 to 25 seconds, while using a wooden spoon to scrape loose cooking residue from the sides and bottom of the pan. Return livers and any juices they have released, back to the pan, turning them over rapidly once or twice. Add salt and pepper, turning once again. Transfer them with all the pan juices to a warm platter and serve immediately. Enjoy.
Eudell Watts III