Magic Chicken Livers
Makes 6 Servings
1 tablespoon margarine
5 tablespoons unsalted butter
2 and 3/4 cups julienned onions
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic
1/4 cup molasses
1/4 cup honey
3 cups chicken stock or water
2 pounds chicken livers
1/2 cup julienned hot or mild green peppers (preferred) or green bell peppers,
...plus a little extra for garnish, if desired (see Note)
9 slices rye or pumpernickel bread
1 and 1/2 cups grated cheddar cheese
1 and 1/2 cups grated provolone cheese
NOTE: Julienned strips should be 1/8 x 1/8 x 2 inches
In a large skillet, melt the margarine with 1 tablespoon of the butter over high heat. Add 1 and 1/2 cups of the onions and saute about 2 minutes, stirring occasionally. Stir in 1 tablespoon of the Poultry Magic and continue cooking until onions brown, about 3 minutes, stirring frequently
and scraping pan bottom well each time. Remove skillet from heat. Add the molasses and honey to the skillet stirring we ll. Return skillet to high heat. Add the stock and continue stirring until well blended. Bring to a boil, then reduce heat and simmer until sauce reduces to 2 cups, about 10
minutes, stirring occasionally. Remove from heat and set aside.
Remove all visible fat from the livers and set aside.
In a separate large skillet, melt the remaining 4 tablespoons butter over high heat. Add the remaining 1 and 1/4 cups onions and the peppers; saute about 1 minute, stirring frequently. Add the livers and then sprinkle the remaining 1 tablespoon plus 2 teaspoons Poultry Magic on top; cook 5
minutes, stirring occasionally. Add the molasses sauce to the livers, stirring well. Continue cooking and stirring just until livers are no longer pink, about 3 minutes more. Remove from heat.
Cut each piece of bread in half. Arrange 3 (half) pieces of the bread around the edge of each plate. Spoon a generous 3/4 cup of the liver mixture (without the sauce) in the center of each plate; spoon about 1/3 cup sauce over the top of the livers, then 1/4 cup each of the cheddar and
provolone on top of the livers. Place under broiler until cheese melts.
Garnish if desired with some raw julienned pepper strips and serve immediately.
NOTE: The chicken livers and sauce are also good served over rice, mashed potatoes or pasta.
