Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots
- 4 tablespoons virgin olive oil
- 1 pound chicken livers, rinsed and dried
- 1/2 cup allpurpose flour, seasoned with salt and pepper
- 2 large leeks, rinsed and cut into 2inch batonettes, with much of green included
- 1/2 pound dried apricots
- 1 cup balsamic vinegar
- 3 tablespoons butter
- 2 cups curly endive, washed and spun dry
In a 12 to 14inch saute pan, heat oil until smoking. Dredge the chicken livers into the seasoned flour and shake excess flour off. Saute chicken livers until crisp and golden brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.
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