Chicken Livers With Leeks And Apricots

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This is a rich and great alternative to making liver it can be used as an appetizer on belgian endive or as a meal on a bed of egg noodles or rice of choice

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Steps

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Clean the livers and leeks.

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Combine the flour , pepper and salt.

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Dredge the livers in the flour mixture.

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In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.

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In separate pan fry bacon and discard fat remove bacon set aside.

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Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.

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Add remainder of flour mixture and fry 1 minute.

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Add balsamic vinegar fry quickly.

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Add wine and stir in butter.

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Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.

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Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much.

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As it thickens keep adding water or stock ensuring it is not too thin or too thick.

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For an appetizer , separate belgian endive leaves and place mixture on leaf.

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For a meal , place on a bed egg noodles or favorite rice.

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Ingredients

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chicken liver, leeks, apricot, bacon, flour, salt, pepper, red wine, butter, balsamic vinegar, olive oil, water