the bestest ever Chicken Livers
From capedread 16 years agoIngredients
- 1/2 cup dried apricots, snipped into thin strips shopping list
- 1 cup whole pitted dates shopping list
- 1/4 cup golden raisins shopping list
- 2 tablespoons currants shopping list
- 1 cup sweet wine/sherry shopping list
- 2 pounds chicken livers shopping list
- 2 cups whole milk shopping list
- salt and freshly ground black pepper, to taste shopping list
- flour (for dredging) shopping list
- 1/2 cup olive oil shopping list
- 2 slices (1/4 inch thick) pancetta, coarsely chopped or smoked bacon shopping list
- 2 onions, coarsely chopped shopping list
- 2 tablespoons chopped fresh thyme shopping list
- 2 tablespoons chopped fresh sage shopping list
- 1/2 cup chicken stock shopping list
- 2 tablespoons butter, cut into 4 pieces shopping list
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.
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