← Back to Search Results
sauteeing French
Sauté of Chicken Livers, Bacon and Apples Recipe-12658

Photo by: Joseph De Leo
Comments: 0


Do not stir the chicken livers around as you sauté them; this prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Serve with bulgur wheat and a sauté of spinach along with a fresh, fruity wine such as Chenin Blanc.

Yield: Makes 4 servings


  • 1½ pounds chicken livers
  • 6 slices bacon, finely diced
  • 2 tablespoons butter
  • 2 tablespoons shallots, finely chopped
  • ¾ cup tart apples, finely diced
  • 3 tablespoons Calvados or applejack
  • 6 tablespoons heavy cream
  • 1 tablespoon parsley, minced


Examine the chicken livers and carefully remove fat and any bright green spots which you may find. Wash and pat dry.

Sauté the bacon with 1 tablespoon of 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, Sauté the chicken livers over high heat, in 2 batches, for about 2 minutes per side. (As you do this, avert your face and do not stay near the skillet because chicken livers over heat spatter wildly.) Remove the chicken livers to a plate and reserve until later.

Remove all but 1 tablespoon of the fat in the skillet. In this remaining fat, sauté the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in bottom of pan and incorporate them into the liquids.*

Return the chicken livers and bacon to the simmering cream and cook them for about 3 minutes more, keeping the heat low so that they do not toughen. Turn the heat off. Adjust the seasoning. Whisk in the last tablespoon of butter. Transfer the livers to a serving dish, and dust with parsley before serving.

© 1981 Michele Urvater

Nutritional Information

Nutrients per serving (% daily value)

428kcal (21%)
35mg (4%)
33mg (55%)
5687mcg RAE (190%)
632mg (211%)
206mg (9%)
13g (64%)
26g (41%)
15mg (85%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-explorations Baked Explorations
by Matt Lewis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?