Saute of Chicken Livers, Bacon and Apples

Recipe by BarbryT
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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat livers dry.
  • Saute the bacon with 1 T 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, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
  • Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
  • Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
  • Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
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