Chicken Livers with Bacon and Pepper Jelly

Preparation info

  • Serves

    four to six

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

It’s time for chicken livers to return to the menus of New Orleans restaurants. We used to get them all the time in all sorts of dishes but rarely anymore. A particular favorite of mine was the chicken liver omelet at the Coffee Pot. The Praline Connection made a hit with pepper jelly–coated fried chicken livers. I borrowed that idea as well as the old rumaki concept from Chinese restaurants to give you this dish. It’s absolutely spectacular served over a plate of red beans and rice.