Try a Whole New Take on Chicken Stroganoff

By: Nikhita Mahtani
Show: Chopped
Chicken Liver Stroganoff

Chicken Liver Stroganoff

Photo by: Petrina Tinslay

Petrina Tinslay

On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient chicken livers. Although chicken livers are more traditionally used in pate, the chefs decided to take advantage of their earthy flavor by cooking them with mushrooms and butter in a twist on stroganoff in this Chicken Liver Stroganoff with Greek Yogurt recipe. The Greek yogurt helps give the dish a creamy touch, and the egg noodles soak up the flavorful sauce. It’s a total comfort dish that will make you rethink chicken livers.

First, bring a large stockpot of salted water to a boil.

In the meantime, heat the oil over medium-high heat in a large saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. Add the chicken livers to the hot oil and brown on both sides, about 3 minutes. Transfer to a plate.

Next, add 2 tablespoons butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes. Add 2 more tablespoons butter and the onions, season with salt and pepper, and cook until slightly softened and lightly browned, 3 to 5 minutes.

Once this is done, take the pan off of the heat and add the cognac. Stir to combine and then place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.

Slice the browned livers into long strips about 1/2 inch thick.

Reduce the heat to medium-low, stir the yogurt into the sauce, and season with salt and pepper. Add the livers and stir to combine. Simmer the sauce until the livers are cooked, 3 to 5 minutes for medium. Season with salt and pepper.

While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Drain and toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.

To serve, divide the egg noodles among 4 to 6 bowls, then top with the chicken livers and sauce. Garnish with the remaining parsley.

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