Saute Of Chicken Livers, Bacon And Apples – a delicious recipe with chicken, bacon, butter, shallots, tart apple, calvados. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat livers dry.
2
Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
3
With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
4
Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
5
Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
6
Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
589
kcal
Calories
37
g
Fat
9
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb chicken liver, 6 slices bacon, diced, 2 tablespoons butter, 2 tablespoons shallots, finely chopped, and more.
Yes, Saute Of Chicken Livers, Bacon And Apples falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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