Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons virgin olive oil |
1 pound chicken livers, rinsed and dried |
1/2 cup allpurpose flour, seasoned with salt and pepper |
2 large leeks, rinsed and cut into 2inch batonettes, with much of green included |
1/2 pound dried apricots |
1 cup balsamic vinegar |
3 tablespoons butter |
2 cups curly endive, washed and spun dry |
Directions:
1. In a 12 to 14inch saute pan, heat oil until smoking. Dredge the chicken livers into the seasoned flour and shake excess flour off. Saute chicken livers until crisp and golden brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.
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