We started with the name. Instead of the chicken, we marinated its livers in red wine for 2 days. Then we fired up the machine and extruded Cresta de Gallo noodles. We drained the livers from their marinade and sautéed them in butter. When they were caramelized on the outside with a tender interior, we let them rest on a plate. To make the sauce, we deglazed the hot pan with red wine. Then we added some crème fraîche and mustard. As the sauce came together, we cooked the noodles. We cut up the livers and added them back to the pan with the Cresta de Gallo. We removed the pan from the heat and folded in watercress leaves. The dish is not traditional in appearance, and that is just how we like it.
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