Sauteed Chicken Livers with Blueberry Vinegar
Yield
4 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | pinch |
ginger
ground |
*
|
| 1 | pinch |
mace
|
*
|
| 1 | pinch |
allspice
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cloves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pound |
chicken livers
halved, trimmed |
|
| ⅓ | cup |
creme fraiche
|
*
|
| ½ | cup |
blueberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 1 | pinch |
ginger
ground |
*
|
| 1 | pinch |
mace
|
*
|
| 1 | pinch |
allspice
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cloves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
chicken livers
halved, trimmed |
|
| 79 | ml |
creme fraiche
|
*
|
| 118 | ml |
blueberries
fresh |
|
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.
