SAUTE OF CHICKEN LIVERS, BACON AND APPLES
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.
Provided by BarbryT
Categories Chicken Livers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat livers dry.
- Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
- 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.
- 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.
- 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.
- Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
Nutrition Facts : Calories 432.3, Fat 34.9, SaturatedFat 15.7, Cholesterol 461.6, Sodium 414.8, Carbohydrate 5, Fiber 0.6, Sugar 2.5, Protein 23.9
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