in Italy

Chicken liver in Madeira sauce à la Gabi

updated

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Ingredients for 4 servings:

  • 400 g chicken liver(s), ready to cook
  • 200 ml Madeira
  • some sage leaves
  • 2 bay leaves
  • 80 g butter
  • 1 medium-sized onion(s), finely chopped
  • Salt
  • Lemon pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Combine the wine, sage leaves, bay leaves, and chicken liver in a bowl, cover, and marinate for 1 hour. Remove the liver, strain the marinade, and set aside. Slice the liver. Heat the butter in a pan, soften the onion, add the liver slices, and sear on all sides. Add the marinade, sauté for a few minutes, and season with salt and lemon pepper. Serve with mashed potatoes, rice, or risotto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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