Prep 10 mins
Cook 20 mins
This is a rich and great alternative to making liver it can be used as an appetizer on Belgian endive or as a meal on a bed of egg noodles or rice of choice
- 1 lb chicken liver
- 2 leeks, cut into 1/2 inch pieces keeping greens
- 1⁄2 cup apricot
- 3 slices bacon, sliced (optional)
- 1⁄4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 cup red wine
- 3 tablespoons butter
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1⁄4 cup water or 1⁄4 cup chicken stock
- Clean the livers and leeks.
- Combine the flour, pepper and salt.
- Dredge the livers in the flour mixture.
- In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.
- In separate pan fry bacon and discard fat (can add to oil in other pan for more of a bacon scent prior to adding leeks) remove bacon set aside.
- Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.
- Add remainder of flour mixture and fry 1 minute.
- Add balsamic vinegar fry quickly.
- Add wine and stir in butter.
- Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.
- Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much. as it thickens keep adding water or stock ensuring it is not too thin or too thick.
- For an appetizer, separate Belgian endive leaves and place mixture on leaf.
- For a meal, place on a bed egg noodles or favorite rice.
I am a fan of liver so this recipe is one for the liver lover. It also was enjoyed by non liver lovers that tried this as an appetizer at a gathering