Chicken Livers Hongroise from New York Times Menu Cookbook by Craig Claiborne
Melt the butter and cook the onion in it until translucent. Add the chicken livers, shake the skillet, and cook over high heat until livers are browned. Do not
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Ingredients
- 2 tablespoons butter
- Salt
- freshly ground black pepper
- ½ cup Chicken Stock
- ½ cup finely chopped onion
- 2 tablespoons finely chopped parsley
- 1½ pounds chicken livers, trimmed
- 1 cup sour cream
- ¼ teaspoon dried thyme
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