Chicken Livers Senape
Submitted by fgrsousa
Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsSenape is Italian for mustard, and in this dish it does all the heavy lifting.
Chicken livers get a quick sear in butter, then simmer in a luscious sauce built from dry white wine, heavy cream, and a generous hit of Dijon. Sautéed mushrooms and onions fold back in at the end, and the whole thing comes together in one skillet with zero fuss.
This is the kind of old-world Italian cooking that doesn’t try too hard. It’s rustic, rich, and unapologetically indulgent. Spoon it over egg noodles, polenta, or crusty bread and call it a night.
Pro Tips
- Separate the liver lobes and trim any connective tissue or discolored spots before cooking.
- Sear the livers in a single layer so they brown properly. Overcrowding the pan will steam them.
- A pinch of sugar in the sauce isn’t for sweetness. It rounds out the sharpness of the mustard and balances the wine’s acidity.
- Pull the livers when they’re still slightly pink in the center. They’ll carry over as the sauce finishes.
Ingredients
Directions
Melt butter in large skillet and sauté onion and mushrooms until soft.
Remove with slotted spoon and reserve.
Sauté livers in same skillet until lightly browned, adding more butter if necessary.
Add wine and heat to boiling.
Stir in cream, mustard, salt and pepper, sugar and parsley.
Blend well. Simmer until livers are no longer pink and sauce is thickened.
Return mushroom and onion mixture to livers just long enough to reheat.
Serve at once.
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