CHICKEN LIVERS IN RED-WINE RHUBARB SAUCE

Chicken Livers in Red-Wine Rhubarb Sauce image

Provided by Molly O'Neill

Time 15m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 slices bacon, diced
6 tablespoons all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
3/4 pound chicken livers, cleaned
2 cups rhubarb compote (recipe above)
1/2 cup red wine

Steps:

Place the bacon in a large skillet over medium heat. Cook until fat is rendered and discard the bacon. Season the flour with 1/2 teaspoon salt and the pepper. Dust the chicken livers with the flour. Increase the heat slightly and add to the skillet. Saute until browned on the outside but still pink in the center, about 3 minutes. Remove from the skillet with a slotted spoon and keep warm.
Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan. Season with salt and pepper to taste. Divide the chicken livers among 4 plates and spoon the sauce over them. Divide the remaining compote among the plates and serve immediately.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams