This classic Italian dish, known as Fegatini al Senape, transforms humble chicken livers into a luxurious and comforting meal. The rich, delicate flavor of the livers is balanced perfectly by the sharp tang of Dijon mustard and the earthy sweetness of sautéed mushrooms and onions. Simmered in a velvety cream sauce, the texture becomes incredibly tender and smooth. It is an elegant yet simple dish that pairs wonderfully with crusty bread to soak up the sauce or alongside polenta. Ideal for a cozy dinner party or a sophisticated weeknight supper, this recipe delivers deep, savory flavors with minimal effort, showcasing the best of Italian home cooking.
Chicken Livers Senape
Description
This classic Italian dish, known as Fegatini al Senape, transforms humble chicken livers into a luxurious and comforting meal. The rich, delicate flavor of the livers is balanced perfectly by the sharp tang of Dijon mustard and the earthy sweetness of sautéed mushrooms and onions. Simmered in a velvety cream sauce, the texture becomes incredibly tender and smooth. It is an elegant yet simple dish that pairs wonderfully with crusty bread to soak up the sauce or alongside polenta. Ideal for a cozy dinner party or a sophisticated weeknight supper, this recipe delivers deep, savory flavors with minimal effort, showcasing the best of Italian home cooking.Ingredients
Directions
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Clean the chicken livers, removing any silverskin or connective tissue, and pat them completely dry with paper towels.
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Melt the butter in a large skillet over medium-high heat.
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Add the chopped onions and sliced mushrooms to the skillet and sauté until they are soft and tender, about 5-7 minutes.
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Remove the onion and mushroom mixture from the skillet with a slotted spoon and set aside in a bowl.
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Increase heat to medium-high and add the chicken livers to the same skillet, adding more butter if necessary to prevent sticking.
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Sauté the livers until they are lightly browned on the outside but still slightly pink inside, about 2-3 minutes per side.
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Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and bring to a boil.
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Stir in the whipping cream, Dijon-style mustard, salt, pepper, sugar, and minced fresh parsley.
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Blend the sauce well with the livers, ensuring the mustard is fully incorporated.
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Reduce heat to low and simmer gently until the livers are cooked through (no longer pink) and the sauce has thickened slightly, about 3-4 minutes.
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Return the reserved mushroom and onion mixture to the skillet and stir to reheat, about 1 minute.
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Serve immediately while hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 95.0kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 5.1g26%
- Cholesterol 21.5mg8%
- Sodium 68.8mg3%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.0g4%
- Sugars 2.2g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
