Chicken Financiere is a classic French dish made with chicken, mushrooms, and chicken livers. It is a rich and flavorful dish that is perfect for a special occasion.
3 1/2 pounds chicken, cut into 8 pieces
salt and freshly ground black pepper
4 tablespoons vegetable oil
4 chicken livers
4 tablespoons butter
4 tablespoons flour
1/2 cup minced scallions, white parts only
3 cloves garlic, peeled and minced
4 medium white mushrooms, chopped
2 1/2 cups beef stock
1 cup red wine
2 tablespoons tomato paste
1 teaspoon finely chopped fresh parsley
1 pinch cayenne pepper
1/2 cup large green olives, pitted and sliced
Rinse chicken, pat dry, and season with salt and pepper.
Heat oil in a large skillet over medium-high heat. Working in batches, brown chicken for about 6 minutes per side. Remove and set aside. Add livers to skillet and cook for about 30 seconds per side. Remove and set aside.
Pour off fat, add butter, and melt over medium-low heat. Add flour and cook, stirring constantly with a wooden spoon, until mixture turns golden brown, about 10 minutes.
Add scallions, garlic, and mushrooms and cook, stirring, until fragrant, 2 minutes more. Whisk in stock, wine, tomato paste, and parsley. Increase heat to medium, bring to a simmer, and cook, stirring occasionally, until sauce is thickened, about 15 minutes. Season to taste with salt, pepper, and cayenne pepper.
Add olives, chicken, and livers to the sauce. Reduce heat to low, cover, and cook, stirring occasionally, until juices run clear, about 25 minutes.
Divide chicken and livers between serving plates, coat with sauce, and serve. Garnish with additional parsley if desired.
jduncan
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