Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts

Total Time:
2 hr 10 min
10 min
1 hr 30 min
30 min

2 to 4 servings

  • 3 tablespoons unsalted butter, divided
  • 6 red potatoes, quartered
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme, finely chopped, divided
  • 3 strips Canadian bacon, chopped
  • 1 pound chicken livers
  • 2 tablespoons Big Chef's Bold Citrus Marmalade, recipe follows
  • 1 pound Brussels sprouts, sliced thin
  • Big Chef's Bold Citrus Marmalade:
  • 6 Ruby Red grapefruits, peeled and sectioned, 1 thinly sliced peel reserved
  • 1 cup granulated sugar
  • 1 cup dry sweet wine (recommended: German Riesling)
  • 1/4 cup rice wine vinegar
  • Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.

  • On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.

  • Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.

  • Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.

  • To make Citrus Marmalade:

  • Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.

Crack open a bottle of buttery chardonnay and enjoy a nice winter dish.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Cooking Tips
4.5 2
Hi Tom, Funny... but earlier today I took out the chicken livers which are thawing out now and wondered how I was going to cook them . this recipe got my attention mainly because of the brussel sprouts though I do love chicken livers. Since I only need 2 tablespoon of marmalade I will settle for the jar. I also will add a dash of garlic powder to both the liver and the sprouts. Being Italian, garlic goes into pretty much everything. I will also sprinkle some Italian grated cheese over sprouts just before I take them out to serve.Cant wait for dinner time. At this writing, one of the three finalist has not been chosen yet...Four more days to go. I vote for you as often as I can every day. Good luck to you, however this turns out on Sunday. By the way, I gave a four star rating before making this dish because I can mentally taste all the fine ingredients in your recipe. Thanks Tom. Hope to see more of you. item not reviewed by moderator and published
One of the press flaks at FoodNetwork described this offering as a " a nice winter dish." Maybe that's "why" they write press releases for a living instead of cook. Prepared this recipe last night and it was extremely tasty in the dead of a Texas summer. Just shows you that there's another way to prepare chicken livers other than deep frying or reduced to nothing but mush in a pate. item not reviewed by moderator and published