1 pound chicken livers, trimmed
salt and pepper, to taste
flour, as needed
1 ounce vegetable oil
2 tablespoons shallots, minced
4 ounces raspberry vinegar
2 tablespoons raspberry jam
4 french bread croutons
watercress, as needed to garnish
Servings: 4
1. Rinse the livers and pat dry. Season with salt and pepper and dredge in flour.
2. Sauté the livers in the oil until just barely pink, approximately 3-4 minutes. Remove the livers from the pan and hold in a warm place.
3. Using the fat remaining in the pan, sauté the shallots until tender. Deglaze with the vinegar.
4. Add the jam. Simmer until thickened. Return the livers to the pan and toss to coat with the sauce.
5. Serve on warm plates with French bread croutons; garnish with watercress.
salt and pepper, to taste
flour, as needed
1 ounce vegetable oil
2 tablespoons shallots, minced
4 ounces raspberry vinegar
2 tablespoons raspberry jam
4 french bread croutons
watercress, as needed to garnish
Servings: 4
1. Rinse the livers and pat dry. Season with salt and pepper and dredge in flour.
2. Sauté the livers in the oil until just barely pink, approximately 3-4 minutes. Remove the livers from the pan and hold in a warm place.
3. Using the fat remaining in the pan, sauté the shallots until tender. Deglaze with the vinegar.
4. Add the jam. Simmer until thickened. Return the livers to the pan and toss to coat with the sauce.
5. Serve on warm plates with French bread croutons; garnish with watercress.
Last edited: