Sauteed Chicken Livers Orleans

• 1/4 cup butter
• 1 tablespoon onion
• 1 tablespoon celery
• 2 tablespoons green onions or 2 tablespoons scallions
• 1 tablespoon garlic, minced
• 2 cups chicken livers
• 1 teaspoon fresh thyme
• 1 teaspoon fresh basil
• 2 teaspoons fresh parsley
• 1 teaspoon jalapeno pepper, seeded
• 1/4 cup brandy
• 1 cup veal demi-glace
• salt & pepper

1. Heat saute pan over medium heat; melt butter.
2. Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
3. Add the garlic, cook 1 minute.
4. Add the chicken livers; brown on all sides.
5. Add the thyme and basil. Add the brandy and cook 1 minute.
6. Add the demi-glace, bring to boil.
7. Remove from the heat and correct seasoning with salt and pepper.
8. Garnish with parsley, serve with pasta or toast points.

butter, onion, celery, green onions, garlic, chicken livers, thyme, fresh basil, fresh parsley, jalapeno pepper, brandy, veal demiglace, salt

Taken from www.food.com/recipe/sauteed-chicken-livers-orleans-342331 (may not work)