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the bestest ever Chicken Livers Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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  • capedread 15 years ago
    thanks! hope you enjoy them
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  • merlin 15 years ago
    This sounds marvelous.
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  • bonzaichef 16 years ago
    Oh boy..this really is my kind of food! I'll certainly let you know how much I enjoyed this:-)
    Was this review helpful? Yes Flag

The Cook

capedread Peterborough. Cambridgeshire, GB

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