Pan-Fried Chicken Liver & Shallots with Morel Mushroom Sherry Velouté
Velouté is one of the five "mother" sauces of French cuisine. The sauce is made with a light stock and a blond roux. Try it out with this recipe, which also features sherry wine, morel mushrooms and chicken liver.
2 tbsp. butter
2 tbsp. flour
6 large or 8 medium morel mushrooms, quartered lengthwise
1 cup sherry wine, reduced to ¼ cup
1 tbsp. chopped parsley
½ cup chicken stock
1 tsp. cracked black pepper
1 lb. chicken liver , halved, patted dry
2 tbsp. canola oil
1 shallot, thinly sliced
1 sprig watercress for garnish
1. For velouté: Heat butter in skillet. Add mushrooms. Gently saute until mushrooms are cooked.
2. Sprinkle four over top to create roux in pan. Add reduced sherry and swirl to thicken.
3. Add chicken stock slowly, whisking continuously. Season with parsley and cracked pepper.
4. Heat oil in pan. Add shallots and caramelize. Add chicken livers one by one, spacing out. Allow livers to sear and cook before jostling pan or trying to turn.
5. Once browned, livers will naturally release from pan. Saute for an additional three minutes, or until desired doneness. Plate over top of mushrooms and garnish with watercress.
Recipe by Watertown Regional Medical Center, Watertown, Wisc.