COMMENT:
Chicken was so predominant on the farms in early Louisiana that
many a unique chicken dish emerged from the Cajun kitchen. This
recipe dates back to the early 1900's and today is still a favorite
in the city of New Orleans.
INGREDIENTS:
- 2 dozen chicken livers
- 1/4 pound butter
- 1/4 cup diced onions
- 1/4 cup diced celery
- 1/4 cup sliced green onions
- 1 tbsp diced garlic
- 1 bay leaf
- 1 pinch file powder
- 1 pinch dry thyme
- 1 pinch of basil
- 2 ounces brandy
- 1 cup veal demi-glace
- salt and cracked black pepper to taste
- 2 tbsps finely chopped parsley
METHOD:
In a heavy bottom saute pan, melt butter over medium high heat.
Saute chicken livers until brown on all sides, approximately five
minutes. Add onions, celery, green onions, garlic, bay leaf, file
powder, thyme and basil. Continue to saute until vegetables are
wilted, about three to five minutes. Deglaze pan with brandy and
add veal demi-glace. Bring to a slight boil, reduce heat to simmer
and cook an additional five minutes. Season to taste using salt
and cracked black pepper. Remove from heat and add finely chopped
parsley for color. Serve four pieces of liver covered with sauce
in au gratin dish, or over toast points or pasta.
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