- Place the livers in a bowl and cover with the milk. Set aside in a cool place to soak for 30 minutes while you prep the vegetables.
- When you are ready to cook, in a bowl mix flour, salt and several grinds of fresh black pepper. Drain the livers, pat dry and dust with the flour. Set aside.
- In a sauté pan heat the butter and the oil over a medium high heat until the butter is melted. Add the shallots, carrot and thyme, sprinkle with salt and sweat over medium heat until the shallots start to caramelize, about 5 minutes. Turn up the heat up to high. Deglaze the pan with ¼ cup white wine. Cook until it almost evaporates.
- Add the livers to the pan. When they are just brown, add ½ cup of white wine and stir, scraping off and mixing in any browned bits from the bottom of the pan. Cook until the wine has almost all evaporated then add another ¼ to ½ cup of wine. Cook until the sauce has thickened again, adding a little more wine or water if it looks too dry. The livers should be covered in a syrupy sauce of vegetables and wine but not swimming in it. Cover, turn off the heat and let the livers sit for 5 minutes. Serve with either soft or grilled polenta.
- 1 pound organic, free range chicken livers
- 1 cup milk
- ½ teaspoon salt
- Black pepper, to taste
- 1 teaspoon butter
- 2 teaspoons olive oil
- 2 to 3 shallots, thinly sliced through the root
- 1 small spring carrot, julienned
- 2 sprigs thyme leaves stripped
- 1 to 1½ cups dry white wine
- 2 tablespoons flour
Ann's Tips and Tricks
The easiest and quickest way to coat the livers with flour is to tip the flour into a plastic bag, toss in the drained livers, then quickly shake the whole thing around until the livers are coated with flour.
If you haven’t got polenta, mashed potatoes will do just fine!