Saute of Chicken Livers, Bacon and Apples

1. 1

   Examine the chicken livers and carefully remove fat and any bright green spots which you may find.

2. 2

   Wash and pat dry.

3. 3

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

4. 4

   With a slotted spoon, remove the bacon bits and reserve until later.

5. 5

   In the remaining bacon fat, Saute the chicken livers over high heat, in 2 batches, for about 2 minutes per side.

6. 6

   (As you do this, avert your face and do not stay near the skillet because chicken livers over heat spatter wildly.)

7. 7

   Remove the chicken livers to a plate and reserve until later.

8. 8

   Remove all but 1 tablespoon of the fat in the skillet.

9. 9

   In this remaining fat, saute the shallots until soft.

10. 10

    Then add the apples, Calvados and heavy cream.

11. 11

    With a wooden spoon, scrape up the browned particles in bottom of pan and incorporate them into the liquids.

12. 12

    *

13. 13

    Return the chicken livers and bacon to the simmering cream and cook them for about 3 minutes more, keeping the heat low so that they do not toughen.

14. 14

    Turn the heat off.

15. 15

    Adjust the seasoning.

16. 16

    Whisk in the last tablespoon of butter.

17. 17

    Transfer the livers to a serving dish, and dust with parsley before serving.

* Per serving · 4 servings · Values may vary.

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