Recipe Categories
Fowl & Poultry
Wine Poultry

Lynn's Chicken Livers With Vanilla Wine Sauce

2 tablespoons olive oil
20 chicken livers, well cleaned
2 pounds of tomatoes, chopped
1 large onion, chopped
2 cloves garlic, minced
1/4 cup chopped canned chiles in vinegar or 1 to 2 jalapeño chiles chopped plus cider vinegar to taste
1 laurel leaf (bay leaf)
1/2 teaspoon marjoram
1 vanilla bean cut into pieces
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup dry white wine

1/4 cup cilantro or parsley, or mixture, finely chopped

Preparation:

In a heavy pan or Dutch Oven, heat olive oil over medium-high heat. Add tomatoes, onion, and garlic. Sauté until onion is soft. Add the chicken livers and brown lightly.

Add herbs, chiles, vanilla, vinegar to taste and wine. Reduce heat and cover pan so that all the ingredients simmer but are not boiling. Cook until chicken livers are at preferred doneness. Adjust seasonings.