Chicken Liver Fricasse

Ingredients

Preparation

Clean and dry the chicken livers. Sweat chopped onion in olive oil until golden. Add the livers and cook until their liquid evaporates.
Deglaze with Marsala wine, reduce, and cover to rest.
Poach the artichoke under olive oil until tender. Steam and season the potatoes with sea salt, pepper, and olive oil.
In a saucepan, reduce chicken demi-glace with Marsala until syrupy.
Just before serving, gently stir egg yolk and Parmigiano into the liver mixture while reheating in a double boiler.
Serve with barrel-cut potatoes and warm poached artichoke. Drizzle Marsala reduction around the plate.