Chicken Livers with Tarragon

Chicken Livers with Tarragon © kvalifood.com

Chicken livers with tarragon is a light and aromatic dish where the livers are browned with shallots and simmered in stock with lemon juice and fresh tarragon. The result is a fresher and lighter liver dish than the classic cream version. Serve with brown rice or yellow rice.

Ingredients

Yields 4 servings

  • 300 g chicken livers, thawed
  • 3 shallots, finely chopped
  • 1 tbsp oil
  • 2½ dl chicken stock
  • 2 tsp lemon juice
  • 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
  • salt
  • pepper
  • 2–3 tsp cornstarch

To serve

  • brown rice (or yellow rice)

Directions

Brown the livers and onions

Cut the thawed chicken livers in half and pat them dry. Sauté the shallots in oil in a pan until translucent. Add the chicken livers and brown them lightly.

Add stock and tarragon

Pour the stock into the pan. Add the lemon juice and tarragon. Let the dish simmer for 5–10 minutes. Stir the cornstarch into a little cold water and whisk it into the sauce. Cook through for 1–2 minutes. Season with salt and pepper.

Serving

Serve the chicken livers with the sauce over brown or yellow rice.

Notes

  • Fresh tarragon gives the best flavour — the dried version is more intense, so use it sparingly.
  • The lemon juice is important: it cuts through the richness of the liver and lifts the whole dish.
  • The dish can be extended with sliced mushrooms added along with the stock.
  • Shallots give a finer flavour than ordinary onions, but onions can be used instead.
  • Cornstarch gives a glossy, light sauce. Plain flour can be used instead, but gives a more opaque texture.