Recipes–Sautéed Chicken Livers With Bourbon And Sour Cream

Chicken livers have been much maligned – too much fat and cholesterol, repositories of all antibiotics and other unwanted additives, and a bit déclassé; but they have had a revival.  Thanks to organic farming and poultry raising, they are as safe, healthy, and delicious.  This is a classic recipe which I have adapted from my Jewish deli chicken liver pâté. The combination of sweet butter, bourbon, onions and garlic, sour cream and horseradish is perfect.

Sautéed Chicken Livers with Sour Cream

* 1 lb. chicken livers, whole

* 3 Tbsp. unsalted European-style butter

* 1 lg. onion, chopped

* 5 lg. cloves garlic, chopped

* 2-3 Tbsp. bourbon or cognac

* 2 lg. Tbsp. sour cream

* 1 lg. Tbsp. fresh horseradish

- Sautee the onions and garlic in the butter until slightly browned

- Add the bourbon and cook over high heat for 2-3 minutes to let alcohol evaporate

- Add the chicken livers, stir well, and cook until slightly pink inside

- Add the sour cream and horseradish, stir well

- Add grindings of black pepper and salt to taste

- Serve