I do chicken livers over rice as a main course. Saute lots of
copped onions and mushrooms in a mixture of oil and margarine,
add chicken livers and lots of chopped tomatoes. Salt and pepper
and add herbs of choice (I like tarragon or thyme). Reduce heat
and cover, letting the mixture braise in its own juices for a few
minutes while you mix the sauce.
Sauce (for about 1 lb of chicken livers)
1/2 cup lemon juice
1/2 dry vermouth or dry sherry
1 to 2 Tbsp sugar (How much depends upon the vermouth or sherry,
start with 1 and taste. The sauce should be lightly sweet)
mix well to dissolve the sugar and pour over the chicken livers;
simmer lightly to burn off most os the alcohol.
Recipe works well with boned chicken breasts and veal.
Suzanne Silk Klein
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