Delicious Chicken Liver Stew

Ingredients:

• 12 oz of chicken livers
• 1-1/2 cups of small button mushrooms
• 1 cup frozen peas
• 1 medium shallot
• 3 cloves garlic
• 1 tsp tomato puree
• 2/3 cup of red wine
• 2 tablespoons butter
• 1 tsp cornstarch
• ¾ tsp salt
• ¼ tsp pepper

Directions:

Cut the shallot and dice as finely as you can. Peel the garlic and chop as finely as possible. Clean the mushrooms and it they are large cut into bitesize pieces. Trim the chicken livers removing the sinew and cut them up into bite size pieces.

Heat 12” frying pan over medium high heat.  Add the butter. When the butter foams, add the shallots. Cook 2 minutes, stirring occasionally.

Add the garlic and sauté for a minute. Toss in the mushrooms.  Season with the salt and pepper and cook 3-5 minutes, stirring occasionally.

Turn the heat up to high and add the chicken livers.  Sauté until browned (approx. 8 min.).

Pour in the wine and tomato puree. Reduce by half, this should take 4-5 minutes. Reduce the heat to medium.

Add the peas, followed by the cornstarch slurry and cook, stirring for 2-3 minutes.