Saute Of Chicken Livers, Bacon And Apples

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.