Foies De Volaille Au Madere Chicken Livers In Madeira Wine Sauce Food

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

FOIES DE VOLAILLE AU MADERE (CHICKEN LIVERS IN MADEIRA WINE SAUCE)

Steps:

• Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
• Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
• Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

GREEK CHICKEN LIVERS IN MADEIRA WINE

Steps:

• In a skillet over high heat, melt the butter and gently stir-fry the livers 5 minutes; remove with slotted spoon and keep warm.
• Add flour to the skillet, stir into butter, and cook, stirring, 1 minute.
• Slowly add the broth, whisking constantly, until you have a thick sauce.
• Lower the heat, add the next 5 ingredients (onion through pepper) and simmer 3-4 minutes, stirring constantly.
• Add the Madeira, stir into the mixture and simmer 5 more minutes.
• Stir in chicken livers and heat through.

MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE

Steps:

• Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
• Add the 2 eggs. Blend this in to further smooth everything.
• Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
• Add now the allspice and the Port, and blend this in nicely.
• Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
• You know it's done when it is firm, like a cooked cake.
• You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
• The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!