Tonight You Should Have Chicken Livers Marengo


Chicken Livers Marengo Recipe


  • 1½ pounds chicken livers
  • 1/3 cup flour
  • 1 teaspoon salt
  • ½ teaspoon seasoned pepper
  • 2 tablespoons butter or margarine
  • 1 cup sliced Onion
  • ¼ cup dry sherry
  • 1 x 14½- to 16-ounce can peeled whole tomatoes, chopped
  • 2 teaspoons chicken bouillon granules
  • ½ cup water
  • ½ cup sour cream
  • 3 cups hot cooked rice


  1. Cut chicken livers in half; wash and pat dry. Place flour, salt and pepper in plastic bag. Add livers, a few at a time, and shake to coat.
  2. Heat butter in large skillet over medium heat; saute livers, turning to brown evenly.
  3. Add Onion and sherry; stir to loosen brown particles.
  4. Add tomatoes, bouillon, and water. Bring to a boil; stir. Reduce heat and simmer 10 minutes.
  5. Remove from heat and stir in sour cream.
  6. Serve over hot rice.


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