Don's Chicken Livers Recipe


10 plump chicken livers - about 1/2 pound - as fresh as possible

1 anchovy fillet - rinsed, de-boned and minced

1/4 cup raisins - soaked in small amount of warm water

1/2 small yellow onion - sliced

3/4 cup veal demi-glace

3 tablespoons unsalted butter

1 teaspoon fresh thyme

1/4 cup Vin Santo


Don's Chicken Livers Recipe

Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This is Don's favorite chicken liver recipe.


1. Prepare chicken livers by removing all the tough parts, rinsing them under cold water and patting them dry on a clean towel.

2. Rinse, de-bone and mince one anchovy fillet. Set aside.

3. Soak raisins in warm water and set aside.

4. Met 1 tablespoon of unsalted butter in medium saute frying pan over medium heat, and saute onions until caramelized - about 10 minutes. Set aside.

5. Heat frying pan to medium-hot. Add two tablespoons of unsalted butter. (Do not let the butter burn.) Add chicken livers, turning each piece to sear on all sides. Add minced anchovy and fresh thyme and continue to cook until livers are medium done. Remove livers and set on a serving platter.

6. Place unions, raisins, and Vin Santo into the same frying pan and simmer until liquid is reduced to half. Add demi-glace and continue to heat until sauce is just simmering. Pour sauce over livers and serve with a crusty white bread.

serves 4-6