| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; sliced |
| 2 |
tb |
Unsalted butter |
| 3/4 |
lb |
Chicken livers; halved and trimmed |
| 2 |
tb |
All-purpose flour |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Tawny Port |
| 1/4 |
c |
Minced fresh parsley leaves |
| 2 |
tb |
Hazelnuts; toasted and skinned |
|
|
; (procedure follows) |
|
|
; and chopped |
INSTRUCTIONS
In a heavy skillet sauté the onions in the butter over moderately
high heat, stirring, until they are golden brown and transfer them to a
plate. In a bowl toss the chicken livers, patted dry, with the flour and
salt and pepper to taste, heat the oil in the skillet over moderately high
heat until it is hot but not smoking, and in it sauté the chicken
livers, turning them, for 3 minutes, or until they are just cooked through
but still pink within. Add the onions, the Port, and 3 tablespoons water
and cook the mixture over moderate heat, stirring, for 2 minutes, or until
the liquid is thickened. Stir in 2 tablespoons of the parsley and salt and
pepper to taste, divide the mixture between 2 heated plated, and top each
serving with half the remaining parsley and half the hazelnuts.
To Toast and Skin Hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F.
oven for 10 to 15 minutes, or until they are colored lightly and the skins
blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
Rub the nuts in the towel to remove the skins and let them cool.
Serves 2.
Gourmet January 1990
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