Chicken-Liver Sauce for Pasta or Rice

• 1 pound chicken livers, halved and trimmed
• 2 to 4 tablespoons clarified butter for frying, more if needed
• 2 large shallots, chopped
• 6 ounces fresh mushrooms, sliced
• 2 tablespoons Cognac
• 1/4 cup dry white wine
• 1 tablespoon meat glaze, or highly reduced stock, as desired
• 1/2 cup heavy cream
• Salt and pepper, as desired
• 2 tablespoons chopped parsley

1. Saute chicken livers in a large skillet, using very hot clarified butter.
2. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
3. Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned.
4. Add Cognac and wine, and boil until almost completely evaporated.
5. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce.
6. Season to taste with salt and pepper.
7. Return livers to the skillet to finish cooking briefly.
8. Sprinkle with chopped parsley.
9. Serve with rice or pasta.

chicken livers, shallots, mushrooms, cognac, white wine, meat glaze, heavy cream, salt, parsley

Taken from cooking.nytimes.com/recipes/2069 (may not work)