1 lb of chicken livers
1 each jumbo yellow onion
1 artichoke poached under olive oil
2 glass of Marsala wine
1 cup of chicken Demi-glace
1 egg yolks
1 spoon of fresh grated Parmigiano Reggiano
sea salt and fresh cracked black pepper
1 glass of white wine
Chicken & veal "Fricassea"
Wash and clean the chicken liver dry it on a towel then, heat it up a sauce pan with olive oil and sweat in the fine chopped jumbo onion, until gold and tender, add the liver and braised together until all the water will evaporate and start stick the bottom of the sauce pan. De-glaze with the Marsala wine, reduce it and turn off the flame cover the pan with his own lid without the flame on. In the mean time poached the clean wash artichoke under oil until tender, peeled the potatoes and trimmed into equal barrel shape; steamed and seasoned with sea salt, black pepper and extra virgin olive oil. In another sauce pan reduce the chicken Demi-glace with the Marsala wine by half, until syrupy consistency. Just before assembling the plate place the cooked chicken liver on a bowl over a boiling water pot add the Parmesan cheese with the egg yolks stirring fast and let liver to be coated plated with the steamed barrel shape steamed potatoes, the warm olive poached artichoke and drizzled around the Marsala wine sauce.