Chicken Livers Bourguignon

This is a wonderful buffet item, particularly for an after-event gathering. While you could serve this with potatoes of some sort, a buttery linguini or fettuccine would be (I think) more appropriate, as would a nutty wild rice blend.

Drain, trim and cut one pound chicken livers into bite-size pieces. Sauté in butter with a sprinkling of black pepper until just done through; you want them pink, not overcooked. Set aside with liquid. In another pan, sauté in 3 tablespoons butter one clove of garlic, finely minced, two large minced shallots, and three ounces of mushrooms, thickly sliced. Sprinkle with two tablespoons of flour and mix well. Add one and a half to two cups of rich, flavorful beef stock to make a sauce, add about a half-cup or so good, full-bodied dry red wine, such as a Burgundy or Beaujolais, season with thyme and rosemary then reduce by a third or until thick and smooth. Add livers, mix well, salt to taste and finish with another jolt of wine and a pat of butter for gloss.

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