Chicken Livers with Grapes and Caramelized Onions |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Although this dish may sound unusual, it turns out that the sweetness of grapes and caramelized onions makes for a delicious alliance with aromatic rosemary and rich chicken livers. Ingredients:
2 tablespoons unsalted butter |
3 tablespoons olive oil |
2 large onions (1 1/2 lb total), halved lengthwise and cut crosswise into 1/4-inch slices |
1 1/4 teaspoons salt |
3/4 teaspoon black pepper |
3/4 teaspoon finely chopped fresh rosemary |
1 lb chicken livers, separated into lobes, trimmed, and rinsed |
1 1/2 cups red seedless grapes (9 oz) |
1/3 cup sherry vinegar |
Directions:
1. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
2. Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
3. Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
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