Sauteed Chicken Livers with Blueberry Vinegar

Directions

Melt the butter in a large heavy skillet and gently sauté the scallions for 5 minutes.

Shake the flour in a plastic bag with the spices, salt and pepper.

Drop the livers into the bag with the flour, shake them to coat well, and empty bag into a strainer set over a bowl.

Shake the strainer to remove excess flour.

Return the skillet with the scallions to the stove, braise the heat, and when hot add livers and cook, turning occasion-ally, for about 5 minutes or until livers are browned slightly stiffened.

Remove them with a spoon and keep warm.

Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls.

Whisk in the creme fraiche and boil for 1 minute.

If you are using fresh blueberries, add them to the sauce and simmer gently for another 2 or 3 minutes, just long enough to heat the berries through without overcooking them.

Arrange the livers on serving dishes and spoon the sauce over them.

Serve immediately.