Chopped Chicken Livers
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Prep Time: 15 minutes
Cook Time: 10 minutes
This is chef Joey Altman's absolute favorite appetizer during the Passover holiday. When cooking the chicken livers, he sometimes adds 1/2 cup brandy to the pan for a little extra flavor. Be sure to remove the pan from the heat before pouring in the brandy.
- 1/2 cup vegetable oil, plus more as needed
- 2 cups chopped yellow onion
- 1 lb. chicken livers
- 1 tsp. minced garlic
- 3 hard-cooked eggs, peeled
- Salt and freshly ground pepper, to taste
- Matzo for serving
Wine PairingThis pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.
Directions:In a large fry pan over medium-high heat, warm the 1/2 cup oil. Add the onion and sauté, stirring frequently, until lightly browned, 7 to 10 minutes. Transfer to a bowl and set aside.
If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.