- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
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.
- 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