Chicken Livers Financiere

Oxmoor House
8 servings


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1/2 pound fresh mushrooms, sliced
1/2 cup minced green onion
1/2 cup plus 2 tablespoons butter or margarine, divided
3/4 cup beef broth
16 pimiento-stuffed olives, sliced
1/4 cup lemon juice
1/8 teaspoon red pepper
2 pounds chicken livers
1/2 teaspoon salt
1/4 cup cognac
Hot cooked rice


Sauté mushrooms and onion in 2 tablespoons butter in a large skillet until tender. Add broth, 1 1/2 cups brown sauce, olives, lemon juice, and pepper, stirring well. Cook over medium heat 5 minutes, stirring constantly. Remove from heat, and set aside.

Wash livers; pat dry, and sprinkle with salt. Sauté livers in remaining butter in a large skillet 5 minutes or until livers are lightly browned. Warm cognac; ignite and pour over livers in skillet. Transfer livers to serving platter with hot cooked rice, reserving pan drippings in skillet. Add reserved mushroom mixture to pan drippings, stirring well; heat thoroughly. Spoon mixture over livers; serve immediately.

Created date

February 2010