This may not be the prettiest picture on my website, but trust me when I say that it is delicious (if you like chicken liver, that is!) I got these livers from the Santa Monica farmer's market. The chickens are all free range and have never been fed corn or soy--amazing, right? The quality comes through when you taste it.
I think the addition of the lemon zest really makes this dish pop. The only adjustment I made to the recipe is using homemade chicken broth instead of canned.
Here's the recipe:
Ingredients:
- 7 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 anchovy fillets
- 1 garlic clove, minced
- 12 ounces chicken livers
- 1/3 cup dry white wine
- 1 cup canned low-salt chicken broth
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon finely grated lemon peel
Serve over a French bread baguette.
Note some of the adjustments the reviewers suggest on Epicurious. The main adjustment is to take the livers out and reduce the broth separately.
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