Sauteed Chicken Livers Orleans - cooking recipe

Ingredients

1/4 cup butter
1 tablespoon onion
1 tablespoon celery
2 tablespoons green onions or 2 tablespoons scallions
1 tablespoon garlic, minced
2 cups chicken livers
1 teaspoon fresh thyme
1 teaspoon fresh basil
2 teaspoons fresh parsley
1 teaspoon jalapeno pepper, seeded
1/4 cup brandy
1 cup veal demi-glace
salt & pepper

Preparation

Heat saute pan over medium heat; melt butter.
Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
Add the garlic, cook 1 minute.
Add the chicken livers; brown on all sides.
Add the thyme and basil. Add the brandy and cook 1 minute.
Add the demi-glace, bring to boil.
Remove from the heat and correct seasoning with salt and pepper.
Garnish with parsley, serve with pasta or toast points.