Side Pannel
Sauteed Chicken Livers with Blueberry Vinegar
Sauteed Chicken Livers with Blueberry Vinegar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 tb Butter
- 4 Scallions chopped
- 1 c Unbleached all-purpose flour
- 1 pn Ground ginger
- 1 pn Mace
- 1 pn Allspice
- 1 pn Nutmeg
- 1 pn Cloves
- Salt and pepper to taste
- 1 lb Chicken livers halved, trimm
- 1/3 c Creme fraiche ( or heavy cre
Directions
1/2 cup fresh blueberries (optional garnish) Melt the butter in a large
heavy skillet and gently saute the scallions for 5 mins. Shake the flour in
a plastic bag with the spices, salt and pepper. Drop the livers into the
bag with the flour,shake them to coat well, and empty bag into a strainer
set over a bowl. Shake the strainer to remove excess flour. Return the
skillet with the scallions to the stov,raise the heat,and when hot add
livers and cook, turning occasion-ally,for about 5 mins.or until livers are
browned slightly stiffened. Remove them with a spoon and keep warm. Add the
vinegar to the skillet and deglqaze over high heat, scraping up any browned
bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme
fraiche and boil for 1 min. If you are using fresh blueberrie, add them to
the sauce and simmer gently for another 2 or 3 mins, just long enough to
heat the berries through without overcooking them. Arrange the livers on
serving dishes and spoon the sauce over them. Serve immediately. 4 portions
as an appetizer, 2 or3 portions as main course. This is not my cup of tea
'cause I don't like liver,bit if you do, it sounds interesting. In The New
Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad
dressings with nut or olive oils. Fruit salads are also enhanced by a touch
of fruit vinegar. I hope this helps you a little. I know it's not much..
Bob in La Canada/Flintridge, Ca.
heavy skillet and gently saute the scallions for 5 mins. Shake the flour in
a plastic bag with the spices, salt and pepper. Drop the livers into the
bag with the flour,shake them to coat well, and empty bag into a strainer
set over a bowl. Shake the strainer to remove excess flour. Return the
skillet with the scallions to the stov,raise the heat,and when hot add
livers and cook, turning occasion-ally,for about 5 mins.or until livers are
browned slightly stiffened. Remove them with a spoon and keep warm. Add the
vinegar to the skillet and deglqaze over high heat, scraping up any browned
bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme
fraiche and boil for 1 min. If you are using fresh blueberrie, add them to
the sauce and simmer gently for another 2 or 3 mins, just long enough to
heat the berries through without overcooking them. Arrange the livers on
serving dishes and spoon the sauce over them. Serve immediately. 4 portions
as an appetizer, 2 or3 portions as main course. This is not my cup of tea
'cause I don't like liver,bit if you do, it sounds interesting. In The New
Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad
dressings with nut or olive oils. Fruit salads are also enhanced by a touch
of fruit vinegar. I hope this helps you a little. I know it's not much..
Bob in La Canada/Flintridge, Ca.
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