PAN-FRIED CHICKEN LIVERS Recipe

Prepare the Parsnip Puree

Peel and chop the parsnips into small pieces. Boil in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add 1 tablespoon of butter and blend until smooth. Adjust seasoning with salt and pepper to taste. Set aside.

Caramelize the Onions

Slice the onions thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions, season with salt, and cook slowly until caramelized, stirring occasionally, about 20 minutes. Remove from the skillet and set aside.

Cook the Chicken Livers

In the same skillet, add the remaining olive oil and butter. Heat over medium-high heat. Rinse the chicken livers and pat dry. Season with salt and pepper. Add the livers to the skillet and cook for about 3-4 minutes on each side, until browned and slightly firm.

Prepare the Garlic Jus

Once the livers are cooked, remove them from the skillet. In the same pan, add minced garlic and sauté for 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a few minutes until slightly reduced.

Assemble the Dish

On each plate, spoon a generous amount of parsnip puree, top with caramelized onions, and arrange the chicken livers on top. Drizzle with garlic jus and garnish with chopped parsley if desired.