Raspberry Chicken Livers

by

This is a tasty change of pace. Not your mother’s chicken livers.

1 lb chicken livers
salt, pepper, flour, as needed

1 Tbs olive oil
1 Tbs unsalted butter

2 Tbs shallots, minced
1 cup raspberry vinegar
4 Tbs raspberry jam
watercress or parsley or whatever, as needed to garnish

This part is like your mother’s chicken livers: Trim, rinse, and pat dry your chicken livers. Take a brown paper sack and put enough flour to coat all the livers, add salt and pepper to taste. Shake everything up, add the livers, shake some more. Take them out, shake off the excess and put on a plate ready to fry (actually sauté).

Get the oil and butter hot – as in the foam of the butter just goes down, but before any browning takes place. Add the livers and sauté until done with the innards still just barely pink. Remove to a plate and keep in a warm place. This should take less than 5 minutes.

There should be just a small amount of fat left in the skillet. Sauté the shallots until they are nice and tender. Leaving the shallots in the pan deglaze with the raspberry vinegar. Be sure to scrape up all the nice brown bits and stir them in completely. Add the jam and stir while simmering for a minute or two until it gets nice and thick. Add the livers back in and stir things around to get goody sauce over all the livers.

Serving options: You can serve them over rice, or some noodles. I suggest crusty French bread – very tasty.

Garnish options: watercress is good, as is parsley. Anything else that you have on hand that sounds good would probably work.

Oh yeah, if you don’t have any raspberry vinegar it is rather easy to make. Take one cup of regular white vinegar, partially crush 1/2 cup of raspberries in a narrow but tallish container. Pour the vinegar over and stir. Let it sit in a coolish, darkish place for a few days to a week. Strain it into a container, use as you please. You can do this kind of vinegar infusion with anything that you like. The French do tarragon fairly often.

This dish isn’t as sweet as you might think – the vinegar cuts the sweetness of the jam reasonably well.

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