Posts Tagged chicken liver
No, don’t make faces – yes I can see you making them!
Make and serve with the new 2011 Pinot Grigio Rose.
1 lb(ish) chicken livers
½ c. Morovino 2011 Pinot Grigio Rose
3 T. Morovino Pinot Grigio Rose (divided use)
3 T. balsamic vinegar
4 slices turkey bacon, chopped
1 bay leaf 1 sprig fresh thyme or ½ t. dried
3 minced green onions
3 T. olive oil (divided use)
2 medium onions sliced into thin rings
2 medium tart apples (like Granny Smith)
1 T. butter
1 T. lemon juice (juice of ½ lemon)
1 T. golden raisins
Salt and pepper to taste
1 bag of your favorite salad greens (Mrs. Vino likes Spring Mix for this)
Liver is Mrs. Vino’s ultimate comfort food (check out her blog post on the subject). However, Mrs. Vino fully appreciates that liver is NOT everyone’s comfort food. For the adventurous or curious, read on.
Rinse chicken livers and pat them dry. Look for and remove any green spots (there probably won’t be any, most livers come to you pre-cleaned–but always good to check). Place livers in a bowl with 1/2 cup Pinot Grigio, 2 T. balsamic vinegar, bay leaf and thyme. Refrigerate for 1 hour (this removes the gamey, strong flavor from the liver). Dump your bag of greens into a bowl, then arrange on 4 small plates (side salad) or two large ones (dinner salad).
Heat 2 T oil in a non stick pan. Add onions and bacon and fry over medium high heat until golden brown. Remove from pan and keep warm. Wipe out pan with a paper towel. Peel and core apples, slice thinly. Melt butter in pan (give it a minute to cool down first) over medium heat. Add apple slices and cook until crisp/tender. Add lemon juice, additional 3 T of Pinot Grigio and raisins and cook for 3 minutes. Set aside and wipe pan with paper towel. Heat remaining 1T oil in pan over high heat. Remove livers from bowl with a slotted spoon, reserving the marinade. Dry livers. Add livers to hot oil and cook on all sides (about 3 minutes on Mrs. Vino’s burners). Add salt and pepper to taste, then place livers on top of salad greens. Pour reserved liver marinade (not as gross as it sounds) in to pan and bring to a boil. Add remaining 1T of balsamic vinegar and salt and pepper. Drizzle over liver & greens. Top with reserved onions and apples, and then minced green onions. Really. Really. Good. And cheap.