Sauteed Chicken Livers with Blueberry Vinegar

Name: Sauteed Chicken Livers with Blueberry Vinegar
Yield: 4 portions as an appetizer, 2 or 3 portions as a main course
Ingredients: ½ cup fresh blueberries, for garnish (optional); ⅓ cup Crème Fraîche or heavy cream; ⅓ cup Crème Fraîche or heavy cream; ⅓ cup blueberry vinegar; 1 pound chicken livers halved, trimmed, and patted dry; 1 pound chicken livers halved, trimmed, and patted dry; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Generous pinch each of ground ginger, mace, allspice, nutmeg, and cloves; Generous pinch each of ground ginger, mace, allspice, nutmeg, and cloves; Generous pinch each of ground ginger, mace, allspice, nutmeg, and cloves; Generous pinch each of ground ginger, mace, allspice, nutmeg, and cloves; Generous pinch each of ground ginger, mace, allspice, nutmeg, and cloves; 4 scallions (green onions), including the green tops, well rinsed and chopped; 1 cup unbleached (all-purpose) flour; 4 tablespoons (½ sticks) unsalted butter; 4 scallions (green onions), including the green tops, well rinsed and chopped

Preparation info

4
portions as an appetizer

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

The tart fruity sauce is a perfect complement to the rich chicken livers. Serve them at brunch with fried potatoes; at dinner with wild rice.

Ingredients

4 tablespoons (½ sticks) unsalted butter
4 scallions (green onions), including the green

Main course
Starter
Dinner
Brunch

Method

Melt the butter in a large heavy skillet over low heat and gently sauté the scallions for 5 minutes. Set aside.
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 the bag into a strainer set over a bowl. Shake the strainer to remove any excess flour.
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