Saute Of Chicken Livers, Bacon And Apples

1. 1

   Pat livers dry.

2. 2

   Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.

3. 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. 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. 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. 6

   Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

* Per serving · 4 servings · Values may vary.