Sauteed Chicken Livers Orleans
PREP TIME: 30 Minutes

Chicken was so predominant on the farms in early Louisiana that many a unique chicken dish emerged from the Cajun kitchen. This recipe dates back to the early 1900's and today is still a favorite in the city of New Orleans.


  • 2 dozen chicken livers
  • 1/4 pound butter
  • 1/4 cup diced onions
  • 1/4 cup diced celery
  • 1/4 cup sliced green onions
  • 1 tbsp diced garlic
  • 1 bay leaf
  • 1 pinch file powder
  • 1 pinch dry thyme
  • 1 pinch of basil
  • 2 ounces brandy
  • 1 cup veal demi-glace
  • salt and cracked black pepper to taste
  • 2 tbsps finely chopped parsley

In a heavy bottom saute pan, melt butter over medium high heat. Saute chicken livers until brown on all sides, approximately five minutes. Add onions, celery, green onions, garlic, bay leaf, file powder, thyme and basil. Continue to saute until vegetables are wilted, about three to five minutes. Deglaze pan with brandy and add veal demi-glace. Bring to a slight boil, reduce heat to simmer and cook an additional five minutes. Season to taste using salt and cracked black pepper. Remove from heat and add finely chopped parsley for color. Serve four pieces of liver covered with sauce in au gratin dish, or over toast points or pasta.


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