Saute of Chicken Livers, Bacon and Apples

Submitted by BarbryT

"My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb chicken liver
• 6 slices bacon, diced
• 2 tablespoons butter
• 2 tablespoons shallots, finely chopped
• 3⁄4 cup tart apple, finely diced
• 3 tablespoons calvados or 3 tablespoons Applejack
• 6 tablespoons heavy cream
• 1 tablespoon parsley, finely chopped

directions

1. Pat livers dry.
2. Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
3. 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.
4. 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.
5. 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.
6. Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

Reviews

[Sydney Mike]

We don't have chicken livers very often (maybe 2-3 times a year) but when we do, this is the kind of WONDERFUL TASTING DINNER we want to enjoy! The liver is absolutely great with the combo of bacon, apple & Applejack, & the recipe is a certain keeper! Thanks for sharing! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #34]

 

[duonyte]

Oh, my, this is good. The two of us had this for dinner, and there is barely enough left for lunch for one of us. I have to say that I appear to have neither calvados nor even plain brandy available, so I made this with port - I know, not the same, but I think it worked very well. I think next time I will add some quartered button mushrooms. In any event, this is a delicious dish.