Chicken in chicken liver sauce.
2 tbs. lard or corn oil
16 chicken livers (that is a lot, and you need them all — buy two pounds)
1 garlic clove, minced
1 small onion, minced
3 hard- cooked egg yolks
2 tbs. minced minced parsley
1/2 cup hot beef broth or more
salt to taste
4 chicken breasts, skinned and boned
Freshly ground pepper to taste
White vinegar to taste
2 tbs. olive oil
Heat the lard or corn oil and cook the chicken livers, garlic and 1 tbs. onion until the livers are browned but still slightly pink inside. Set aside 4 of the livers. Place the remaining livers, egg yolks and parsley in a blender and puree, adding the beef broth to make a smooth sauce. Pour into a saucepan, add salt, pepper and vinegar and simmer until slightly thickened. in a heavy skillet, heat the olive oil and add the remaining minced onion. Cook and stir until the onion is translucent. Add the chicken breasts to the skillet and cook over low heat until chicken is just cooked through. The chicken should not brown. Pour the sauce over the chicken and simmer a few minutes longer. Serve at once on a platter garnish with lettuce and cilantro. Serves 4.
This recipe comes from this page, and pollo mariscala, from Veracruz, is one of the world’s greatest foods (no, I do not say “dishes,” I say “foods,” because I am very idiosyncratic and I feel that the essentialization of each dish to the status of a food gives it more authority). Do you have another recipe for it?