Preparation:
Immerse the chicken livers in milk to just cover and soak for 2 hours. drain thoroughly and discard the milk. Melt the butter over medium heat and saute the onion until softened. Dip the chicken livers in seasoned flour and add to the onions. Fry gently until just coloured, about 5 minutes. Stir in the stock and Madiera, cover, and simmer for about 10 minutes, or until the livers are tender. Season the sauce to taste. Transfer the livers to a bowl; boil the sauce until it is well reduced. Turn down the heat and whisk in the sour cream, a little at a time. Return the livers to the pan, spoon the sauce over and heat through gently. Serve immediately, sprinkled with fresh parsley. |
