- 3 tablespoons butter
- 1 large onion, halved and sliced
- 1 tablespoon white sugar
- 1 pound chicken livers - rinsed, trimmed, and patted dry
- 2 fluid ounces bourbon
- 3 hard-boiled eggs, peeled
- 1 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
- Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
- Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
- Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.
05/04/2018
recipepes.com
Not Your Grandma's Chopped Chicken Liver, recipe
PT15M
PT1H
5
455 calories
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