Port-glazed Chicken Livers And Onions

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Gourmet/bon, January 199	1	Servings

INGREDIENTS

2		Onions, sliced
2	T	Unsalted butter
3/4	lb	Chicken livers, halved and
		trimmed
2	T	All-purpose flour
1	T	Olive oil
1/4	c	Tawny Port
1/4	c	Minced fresh parsley leaves
2	T	Hazelnuts, toasted and
		skinned
		procedure follows
		and chopped

INSTRUCTIONS

In a heavy skillet sautÃ© 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  sautÃ©
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
350Â°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  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3148 Calories From Fat: 2302 Total Fat: 256.5g Cholesterol: 697.1mg Sodium: 410.9mg Potassium: 1938.5mg Carbohydrates: 38.1g Fiber: 6.5g Sugar: 11.2g Protein: 164.5g