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 sauteed 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 creme fraiche 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.