Chicken Livers in Red-Wine Rhubarb Sauce

1. 1

   Place the bacon in a large skillet over medium heat.

2. 2

   Cook until fat is rendered and discard the bacon.

3. 3

   Season the flour with 1/2 teaspoon salt and the pepper.

4. 4

   Dust the chicken livers with the flour.

5. 5

   Increase the heat slightly and add to the skillet.

6. 6

   Saute until browned on the outside but still pink in the center, about 3 minutes.

7. 7

   Remove from the skillet with a slotted spoon and keep warm.

8. 8

   Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan.

9. 9

   Season with salt and pepper to taste.

10. 10

    Divide the chicken livers among 4 plates and spoon the sauce over them.

11. 11

    Divide the remaining compote among the plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.