Maple Glazed Chicken Livers
"From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace."
photo by BarbryT
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 793.78 g chicken livers, trimmed
- 44.37 ml olive oil
- 2 shallots, chopped
- 29.58 ml white wine vinegar
- 44.37 ml maple syrup
- 118.29 ml white port
- salt and pepper
directions
- In a skillet over high heat, saute half of the chicken livers in 1 tablespoons olive oil until browned but still pink inside. Season with salt and pepper. Set aside on a plate and loosely tent with foil. Repeat with the remaining livers and another 1 tablespoons olive oil.
- In the same skillet over medium heat, soften the shallots in the remaining olive oil. Deglaze with the vinegar. Reduce until all liquid has evaporated. Add the maple syrup and port and reduce until syrupy. Season with salt and pepper. Add the livers and reheat, coating thoroughly with sauce. Adjust the seasoning.
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Reviews
-
Oh yum. These are delicious. Savory and sweet. They go beautifully with Recipe #23186 and Recipe #288144!
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
