Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

Chickens could always be found on the farms in early Louisiana. The accessibility of the meat allowed many unique chicken dishes to emerge from Cajun kitchens. This recipe has been served in Louisiana homes since the early 1900s and is still a favorite in New Orleans today.

2 dozen chicken livers
¼ pound butter
¼ cup oil
½ cup diced onions
¼ cup diced celery
¼ cup sliced green onions
1 tbsp minced garlic
1 bay leaf
pinch of filé powder
1 tbsp fresh thyme
2 tbsps basil
2 ounces brandy
1 cup veal demi-glace
salt and cracked black pepper to taste
granulated garlic to taste
2 tbsps chopped parsley

In a heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté chicken livers 5 minutes or until brown on all sides. Add onions, celery, green onions, minced garlic, bay leaf, filé powder, thyme and basil. Continue to sauté 3–5 minutes or until vegetables are wilted. Deglaze pan with brandy and add demi-glace. Bring to a slight boil, reduce heat to simmer and cook 5 minutes. Season to taste using salt, pepper and granulated garlic. Remove from heat and add parsley for color. Serve four pieces of liver covered with sauce in au gratin dish, over toast points or with pasta.



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