Warm Salad of Chicken Livers with Grapes Recipe
Description: Treat yourself to a delightful culinary experience with this Warm Salad of Chicken Livers with Grapes recipe, crafted to perfection by the culinary enthusiasts at lovewithrecipes.com. It’s a dish that seamlessly blends the savory richness of chicken livers with the sweet juiciness of grapes, creating a harmony of flavors that will tantalize your taste buds. Perfect for a quick meal or a special occasion, this recipe promises to impress with its exquisite taste and elegant presentation.
Recipe Overview:
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Cuisine: European
- Category: Beef Organ Meats
- Keywords: Beef Liver, Berries, Grapes, Fruit, Meat, European, < 30 Mins
Nutritional Information (per serving):
- Calories: 274.9
- Fat Content: 11.5g
- Saturated Fat Content: 5.5g
- Cholesterol Content: 407.7mg
- Sodium Content: 219.4mg
- Carbohydrate Content: 15.6g
- Fiber Content: 0.8g
- Sugar Content: 11.9g
- Protein Content: 20.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Chicken liver |
| 2 | Sultanas |
| 3 | Seedless grapes |
| 2 | Grapes |
| 1 | Brandy |
| 3 | Butter |
| 4 | Madeira wine |
| – | Port wine |
| – | Rich chicken broth |
Instructions:
-
Soak the Sultanas: Begin by soaking the sultanas in brandy for an hour or two, allowing them to absorb the rich flavors.
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Prepare the Chicken Livers: Thoroughly trim the chicken livers, ensuring to remove any undesirable bits or gristle, and set them aside.
-
Prep the Grapes: Cut the seedless grapes in half, preparing them to add a burst of sweetness to the dish.
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Fry the Chicken Livers: In a skillet, heat butter over medium heat and quickly fry the chicken livers for about 3-4 minutes, ensuring they remain pink in the center. Once cooked, remove the livers from the pan and keep them warm.
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Deglaze the Pan: Turn up the heat to maximum and add the soaked sultanas and brandy to the skillet. If the brandy bursts into flames, don’t worry, it’s part of the process.
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Add Liquids and Reduce: Pour in the rich chicken broth and Madeira wine, allowing the mixture to reduce until the sauce reaches a sticky and rich consistency.
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Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary, ensuring a perfect balance of flavors.
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Warm through: Briefly return the cooked chicken livers and halved grapes to the pan, allowing them to warm through in the flavorful sauce.
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Serve: Present the warm salad of chicken livers and grapes alongside a small dressed salad for a beautifully balanced meal.
Tips and Variations:
- This dish pairs wonderfully with a well-chilled Monbazillac or Sauternes wine, enhancing the flavors and creating a truly memorable dining experience.
- Experiment with different types of berries or fruits to add your own twist to this recipe.
- For a lighter option, serve the warm chicken livers and grapes atop toasted bread or croustades.
- If sultanas are not available, you can easily substitute them with raisins for a similar sweet flavor profile.
Indulge in the exquisite flavors of this Warm Salad of Chicken Livers with Grapes recipe, and elevate your dining experience with its irresistible combination of savory and sweet elements. Whether enjoyed as a quick weeknight meal or as the star of a special occasion dinner, this dish is sure to leave a lasting impression on your palate.
