Chicken Livers, Onions & Horseradish

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READY IN: 1hr 41mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CHICKEN LIVERS & PEARL ONIONS:
  • Clean the livers, removing fat, and connective tissue.
  • Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
  • In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
  • Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to pureé.
  • Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
  • Season with salt and coarsely ground black pepper, to taste, and keep warm.
  • Drain the livers and discard bay leaf and peppercorns.
  • In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
  • HORSERADISH SAUCE:
  • In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup.
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