This is my husband Jeff's favorite recipe for chicken livers. If liver doesn't appeal to you, substitute cubed beef and turn the recipe into a spicy stroganoff.
- 2 dried chiles or 2 chipotles en abobo
- 3 to 4 tablespoons butter or margarine
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms, such as portabello or cremini
- 1 pound chicken livers
- Flour for dusting
- 2 cups chicken broth
- Salt and freshly ground black pepper
- 1 cup sour cream
- 2 cups cooked egg noodles
- Garnish: Chopped fresh parsley
Toast the dried chile on a hot comal or in the oven, if desired. Cover the chile with very hot water and rehydrate until they are soft. Place the chile in a blender or food processor and puree until smooth.
Melt some of the butter in a large skillet and sauté the onion and mushrooms until the onions are browned. Remove and keep warm.
Dust the livers with flour, shaking off any excess. Brown the livers in the onion pan, adding more butter if necessary.
Return the onion mixture to the skillet and stir in the chile puree and the broth, then season with the salt and pepper. Simmer the mixture until the livers are almost done, about 10 minutes. Mix a little of the hot broth into the sour cream and add this mixture to the livers. Gently simmer until the sauce has thickened and the livers are tender.
Serve the livers over the noodles and garnish with the chopped parsley.