Ingredients
- 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
Directions
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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By dalley_10816875
Lakewood, CO
on July 27, 2008
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This is an incredibly easy, very tasty and a wonderful change of pace recipe.
By pmchopan_2344743
st. petersburg, FL
on June 21, 2007
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Save yourself the effort of making this recipe and just drink the vinegar. I dont know if the recipe is wrong, but DO NOT use the one cup of vinegar as directed. If might have been great,if had I substitued chicken stock for the vinegar.
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