The Flat Possum Gazette
Courtesy of the Road-Kill Press
Chicken Livers with Fried Celery
I know you are a big fan of the fried chicken livers your mother fixes. Well, here is a variation on that wonderful theme; The Flat Possum Test Kitchen researchers investigated this dish last night, after sampling several wines and deciding that a good bordeaux was a worthy companion to the following dead chicken parts:
CHICKEN LIVERS WITH FRIED CELERY
6 Whole Celery hearts, or several stalks of celery, using the whiter, inside stalks,not the tough, outside stalks, chopped into 1/2-inch long pieces.
1/2 Cup Butter
1 pound chicken livers, cut up
1 Cup sliced mushrooms
1/2 Cup Red Bell Peppers, sliced into strips
1/2 Cup Red Onion, sliced
1/2 Cup Dry Sherry **
1/2 Cup Heavy Cream
Salt and Pepper to taste, and I add a sprinkle of Lawry's Seasoning Salt. Accent to taste (This is MSG, and a lot of people think it is bad stuff. A few million Chinese can't be wrong; they have been using it for centuries. But it is a flavor enhancer that is good on some things, celery for one.)
Saute the celery, bell peppers and onion in butter for a few minutes. Keep them crunchy, not overcooked and limp. Remove from skillet and keep warm.
Add some more butter to the skillet and saute chicken livers and mushrooms for maybe 10 minutes. You can tell when the livers are done, but not overdone.
Add the sherry and cream and seasonings. Simmer, stirring frequently until hot. Do not allow it to boil.
Return celery, peppers and onion to the sauce and heat thoroughly.
This would probably serve 6, especially if you serve it over or
alongside steamed rice. The cream/sherry sauce is especially good on rice.
Or, knowing your taste, potatoes, mashed or otherwise.
** Note: Regarding the sherry, try AMONTILLADO Sherry. Comes from Spain, as do many other sherries. If you can't find it, use DRY SACK, it is good too. Come to think of it, I didn't put in any garlic in this dish, but I think it might add a good ten miles per hour to the adventure.
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