Chicken Livers Banker Style: Fegato di Pollo alla Finanziera & Chicken Liver Pâté: Terrine de Foies de Volaille

Chicken Livers – Italian and French: one process, two styles:

First, make risotto with a rich chicken stock.

Chicken livers are seasoned then dredged in flour and sauteed in olive oil and butter.

The livers are removed from the pan and kept warm while onions are cooked with Marsala wine.

The livers are returned to the pan with the onions and some chicken stock is added to finish cooking the livers. Fegato di Pollo alla Finanziera: the chicken livers and onions are served with risotto and garnished with parsley.

The next day, we take “leftover livers and onions” and process with crème fraîche and parsley.

Terrine de Foies de Volaille: our pâté is served here with challah bread, chopped eggs, and cornichons.

6 thoughts on “Chicken Livers Banker Style: Fegato di Pollo alla Finanziera & Chicken Liver Pâté: Terrine de Foies de Volaille”

  1. I like chicken livers too 🙂 your dishes are so homey and flavoursome. I like when I can take leftovers and make it into a treat as your liver pate certainly is!

    Lori, thanks for stopping by my blog. I appreciate your visit and do home that you will come back when you have the time.

    I’ve added you to my feeds so that I never miss another of your posts.

  2. Hi Cynthia – forgive me for the tardy reply, I was obsessed with the Julia Child dinner plans.

    So happy to hear from you…

  3. Not sure how I missed this yesterday, but now I see it: nice photos and nice use of leftovers. You gave me an idea for a post on my blog: stay tuned.

  4. Hi Gerry! It is so cool to know my posts from last summer are being read! YAY! I am remodeling a kitchen right now, and all the small appliance and pots and pans will be pink! Stay tuned!

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