Sage Chicken Livers
I made this on 23 May 2018, and was pleasantly surprised, wonderful flavor, so much so, my wife really liked this, as did the rest of the family. Just common chicken livers with some sage which is not a spice used by Thais, but was well liked. Not a pretty dish but tasty.
Ingredients
- 750 grams chicken livers, cut in half, trimmed, (1½ lb)
- ¼ cup cooking oil
- 1 medium oinion, sliced, separated into rings
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup dry white wine, or chicken stock
Instructions
- Livers prepped with a quick rinse and each cut in half.
- Heat the oil in a large non stick pan, then add the livers.
- Just cook and turn occasionally with a spatula until mostly cooked, they continue cooking with the next steps, no one likes over cooked livers :)
- Add the sliced onion, stir and cook until softened.
- Stir in the sage, salt, and pepper, then stir in the wine or stock and simmer for 5-6 minutes to reduce most of the liquid.
- Serve as is with a side, or over pasta or mashed potatoes.
Notes
Low cost.