Chicken Liver Omelet
Recipe GLPR0073fd3d14bf23
A refined and sophisticated omelet featuring sautéed chicken livers and fresh chanterelle mushrooms, finished with a hint of truffle oil. The livers are gently cooked with garlic and sherry to create a rich, earthy filling nestled within a delicate, buttery egg base. This protein-rich dish celebrates the deep, complex flavors of offal in an elegant presentation.
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Ingredients
2 chicken livers
2 large fresh chanterelle mushrooms, chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
3 tablespoons sherry
1 tablespoon water
2 large eggs
1/2 cup milk
Salt to taste
1 teaspoon truffle oil, or to taste
Directions
Pat the chicken livers dry with paper towels to remove excess moisture. Season lightly with salt.
Heat 1 tablespoon of butter in a skillet over medium-high heat. Once foaming, add the minced garlic and cook for about 30 seconds until fragrant.
Add the prepared chicken livers to the skillet, stirring gently and cooking for 3–4 minutes until they reach an internal temperature of 165°F. Remove from heat and set aside on a plate.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped chanterelle mushrooms and sauté until they are golden and tender, about 4–5 minutes.
Deglaze the skillet by pouring in the sherry and water, stirring to combine. Simmer gently for about 2 minutes to reduce the liquid slightly. Fold the cooked livers back into the mushroom mixture, then season with salt to taste. Remove from heat and keep warm.
In a bowl, whisk together the 2 eggs and milk until well combined and season lightly with salt.
Wipe out the skillet and heat over medium-high heat with a light coating of butter or oil. Once hot, pour in the egg mixture and cook, stirring gently and pushing cooked portions toward the center, until the omelet is mostly set but still slightly wet on top, about 3–4 minutes.
Spoon the chicken liver and mushroom filling down the center of the omelet. Fold the omelet in half and transfer to serving plates.
Drizzle with truffle oil to taste and serve immediately.
