Saute Of Chicken Livers Bacon And Apples

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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.

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Steps

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Pat livers dry.

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Saute the bacon with 1 t butter in a 10-inch skillet , until the bacon fat has rendered out.

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With a slotted spoon , remove the bacon bits and reserve until later.

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In the remaining bacon fat , saute the chicken livers over medium-high heat.

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Remove livers and reserve.

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Remove all but 1 t of the fat in the skillet.

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In the remaining fat , saute the shallots until soft.

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Then add the apples , calvados and heavy cream.

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With a wooden spoon , scrape up the browned particles in the bottom of the pan and incorporate.

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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.

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Taste and adjust seasonings.

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Whisk in the last tablespoon of btuter.

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Dust with parsley.

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Serve.

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Ingredients

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chicken liver, bacon, butter, shallots, tart apple, calvados, heavy cream, parsley