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Chicken Livers In Madeira Sauce [watrobki Z Kur W Sosie M

chicken, offal, polish

1 lb chicken livers
1 milk
1 medium onion, minced
2 tablespoon chicken fat or butter
2/3 cup all-purpose flour
3/4 teaspoon salt
2/3 cup chicken broth
1/2 cup madeira

1. Cover chicken livers with milk; soak 2 hours. Drain; discard milk. 2. Saute onion in chicken fat. 3. Mix flour with salt. Coat livers with seasoned flour. 4. Add livers to onions. Stir-fry just until golden,about 5 minutes. 5. Stir in broth and wine. Cover. Simmer 5 to 10 minutes, or just until livers are tender. From: THe Polish Cookbook, Culinary Arts Institute, Chicago, 1976. From: Ruth Hanschka Date: 24 Feb 97 National Cooking Echo Ä

Yield: 1 servings

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