Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts (Tom Pizzica) Recipe

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Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts (Tom Pizzica)
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Ingredients
13
Count
Nutrition
2293
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
  2. On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.
  3. Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
  4. Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
  5. To make Citrus Marmalade:
  6. Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.
  7. Crack open a bottle of buttery chardonnay and enjoy a nice winter dish.
  8. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2292.67 Kcal (9599 kJ)
Calories from fat 759.91 Kcal
% Daily Value*
Total Fat 84.43g 130%
Cholesterol 1053.32mg 351%
Sodium 4288.87mg 179%
Potassium 4940.96mg 105%
Total Carbs 255.04g 85%
Sugars 112.1g 448%
Dietary Fiber 22.02g 88%
Protein 99.39g 199%
Vitamin C 274.8mg 458%
Vitamin A 0.2mg 7%
Iron 31.4mg 174%
Calcium 223.1mg 22%
Amount Per 100 g
Calories 144.01 Kcal (603 kJ)
Calories from fat 47.73 Kcal
% Daily Value*
Total Fat 5.3g 130%
Cholesterol 66.16mg 351%
Sodium 269.41mg 179%
Potassium 310.37mg 105%
Total Carbs 16.02g 85%
Sugars 7.04g 448%
Dietary Fiber 1.38g 88%
Protein 6.24g 199%
Vitamin C 17.3mg 458%
Iron 2mg 174%
Calcium 14mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.1
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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