Saute of Chicken Livers, Bacon and Apples |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens. Ingredients:
1 lb chicken liver |
6 slices bacon, diced |
2 tablespoons butter |
2 tablespoons shallots, finely chopped |
3/4 cup tart apple, finely diced |
3 tablespoons calvados or 3 tablespoons applejack |
6 tablespoons heavy cream |
1 tablespoon parsley, finely chopped |
Directions:
1. Pat livers dry.
2. Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
3. With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
4. Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
5. Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
6. Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
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