BALSAMIC-GLAZED CHICKEN LIVERS
Serves Four to Six
Adapted from West Coast Prime Meats Cooks © 2015
Sautéed Chicken Livers
- One pound chicken livers, trimmed, (see chef's note)
- Two cups lowfat buttermilk
- Approximately one teaspoon salt
- Approximately one teaspoon pepper
- Two tablespoons canola oil
- Rinse the trimmed chicken livers and soak in the buttermilk for 12 to 24 hours.
- Remove from buttermilk and dry well. Season the livers generously with salt and pepper.
- Heat a sauté pan over high heat. Add oil and wait for the oil to smoke. Remove from flame and gently add the livers, leaving space between each piece. Place pan back on the flame and cook until browned on both sides (about 45 seconds each side).
- Remove and let rest. Livers should have a slightly red center after cooking.
To trim chicken livers, pull apart the two halves of each liver and, with a sharp knife, cut off the sinew that attaches them.
- One quart (4 cups) balsamic vinegar
- One teaspoon salt
- One tablespoon sugar
Bring all ingredients to a boil in a small sauce pot, reduce to a simmer, cook for about 20 to 30 minutes or until syrup consistency. Remove from heat and reserve.
- Two tablespoons canola oil
- Two medium yellow onions, peeled, cored and julienned*
- One tablespoon salt
- One quart (4 cups) port wine
* To julienne onions, cut them in half from root end to tip. Place the cut side on a cutting board and cut in 1/8-inch slices.
- Heat a large sauté pan over medium high heat and add oil, then onion and begin searing.
- Sprinkle salt over the onions and reduce flame to medium low. Caramelize the onions for 20 minutes, stirring occasionally.
- Take the skillet off the stove, pour in the port wine to deglaze, scraping up any caramelized onions and stirring thoroughly. Return the pan quickly to the stove.
- Simmer until wine is reduced to a thick consistency and onions have turned purple in color, about 30 minutes.
- Four green onions, root ends removed
- One tablespoon extra-virgin olive oil
- Quarter-teaspoon salt
- Quarter-teaspoon pepper
- In a mixing bowl, toss the green onions with the olive oil, then season with salt and pepper.
- Grill or broil scallions until lightly charred. Remove and reserve for plating.
- One recipe Sautéed Chicken Livers (see recipe)
- Two ounces (four tablespoons) Balsamic Glaze (see recipe)
- Two tablespoons cold, unsalted butter
- One recipe Port-Braised Onions
- One recipe Grilled Scallions
- Two radishes, thinly sliced
- In a large sauté pan, heat the balsamic glaze and add the butter. Whisk until emulsified.
- Toss cooked chicken livers gently in the glaze to heat through.
- Place a dollop of the port braised onion in the center of each of four plates. Put two pieces of the chicken livers on top of the onion and cover with remaining glaze. Add one piece of the grilled scallion to each dish and a few slices of the sliced radish.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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