Recipe

The Bestest Ever Chicken Livers Recipe

	Capedread / All my dishes 9 months ago needs half day advance prep soaking the livers in milk makes them tender and delicious serve on a bed of rice with roasted, mashed butternut squash and sauteed broccoli Prep:10m Cook:40m Servings:6	Capedread
	chicken livers fruit wine

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rodelbanar

Ingredients

1/2 cup dried apricots, snipped into thin strips

1 cup whole pitted dates

1/4 cup golden raisins

2 tablespoons currants

1 cup sweet wine/sherry

2 pounds chicken livers

2 cups whole milk

salt and freshly ground black pepper, to taste

Flour (for dredging)

1/2 cup olive oil

2 slices (1/4 inch thick) pancetta, coarsely chopped or smoked bacon

2 onions, coarsely chopped

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh sage

1/2 cup chicken stock

2 tablespoons butter, cut into 4 pieces

Directions

Half a day in advance, soak the apricots, dates, raisins and currants in the wine.

Set them aside at room temperature.

Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plasticwrap and refrigerate for 2 to 4 hours.

lift the livers from the milk.

Sprinkle them with salt

Dredge the livers in the flour, shaking off the excess.

brown livers in oil

Transfer them to the paper towels to drain

Remove the fat from the skillet.

Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp.

Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme.

Cook over high heat, scraping any brown bits that cling to the bottom of the pan.

Add the stock and bring to a boil.

Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts.

Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once.