Ingredients for Sauteed Chicken Livers Orleans
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Green Onions
- 2 cloves minced garlic
- 1 pound chicken livers (or other poultry livers)
- Fresh Thyme
- Fresh Basil
- Fresh Parsley
- Jalapeno Pepper
- 1/4 cup brandy
- Veal Demi Glace
- Salt & Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sauteed Chicken Livers Orleans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sauteed Chicken Livers Orleans
- Heat a large sauté pan over medium heat.
- Melt 2 tablespoons of butter in the pan.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, 1/4 cup chopped green onion, and 1-2 finely chopped jalapeños (adjust to your spice preference). Cook for 3 minutes, or until onions are translucent.
- Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Add 1 pound chicken livers (or other poultry livers, soaked in milk for 1 hour if necessary).
- Brown the livers on all sides, about 5-7 minutes, until golden brown.
- Stir in 1 teaspoon fresh thyme leaves and 1 teaspoon fresh basil leaves.
- Add 1/4 cup brandy and cook for 1 minute, allowing the alcohol to cook off.
- Pour in 1/2 cup demi-glace (or rich beef stock). Bring to a simmer.
- Remove from heat and season generously with salt and pepper to taste.
- Garnish with 2 tablespoons chopped fresh parsley.
- Serve immediately over toasted baguette slices or your favorite pasta.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
36g
Carbs
0g
