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Sauteed Chicken Livers With Blueberry Vinegar

Sauteed Chicken Livers With Blueberry Vinegar is a poultry recipe made with Butter, Scallions Chopped, Unbleached All Purpose Flour, Pn Ground Ginger, and Pn Mace. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 4
• 1 cup
• 1
• 1
• 1
• 1
• 1
• 1 lb
• 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   The scallions for 5 mins.

2. 2

   Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl.

3. 3

   Shake the strainer to remove excess flour.

4. 4

   Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins.or until livers are browned slightly stiffened.

5. 5

   Remove them with a spoon and keep warm.

6. 6

   Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls.

7. 7

   Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them.

8. 8

   Arrange the livers on serving dishes and spoon the sauce over them.

9. 9

   Serve immediately.

10. 10

    Fruit salads are also enhanced by a touch of fruit vinegar.

11. 11

    I hope this helps you a little.

12. 12

    I know it's not much..

13. 13

    Bob in La Canada/Flintridge, Ca.