Chicken livers in yogurt sauce ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Plain yogurt |
| ¼ | cup | Cream |
| 1 | teaspoon | Lemon juice |
| 1 | Sprig EACH, fresh parsley, basil and chives, finely chopped | |
| 1 | clove | Garlic, chopped |
| Salt and pepper to taste | ||
| ⅛ | teaspoon | Sugar, opt. |
| 1¼ | pounds | Chicken livers |
| 3 | tablespoons | Cooking oil |
| 2 | mediums | Onions, cut into rings |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Fines herbes |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Combine yogurt with cream, lemon juice and fresh herbs. Sprinkle garlic with salt and crush before adding to yogurt mixture. Season to taste, adding sugar if desired. Set aside. Remove any fat and skin from chicken livers, wash and pat dry. Heat 1 tablespoon of the oil in skillet. Add onion rings and saute until brown, about 5 minutes.
Remove from pan. Heat remaining oil in skillet. roll livers in flour and saute, a few at a time, about 2 minutes until brown. Sprinkle with dried herbs. Add fried onions to livers and continue to saute for 1 minutes. Season with salt and pepper and serve with yogurt sauce. 4 servings
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-24-95