Saturday, March 24, 2012

Chicken Livers Normande

Ingredients
2 tart cooking apples, cored & cut into 8 wedges each
1/4 c butter, divided
1/4 cup all-purpose flour
salt and pepper
1 lb (450 g) whole chicken livers, cut in half
2 Tbsp dry white wine
1/4 c sliced scallions
2 c hot cooked rice, cooked in chicken broth
2 Tbsp seedless raisins
2 Tbsp toasted almonds


Method
In a large skillet, heat 2 Tbsp of the butter and sauté apple wedges until soft. Remove from pan and keep warm. Season flour with salt and peppers and dredge chicken livers.
Melt remaining 2 Tbsp butter in same pan and sauté livers for 10 minutes. Add wine, apple pieces and scallions; cover and cook for 5 minutes.
Toss raisins and almonds with rice. Serve livers and apples on mound of rice. Makes 4 servings.

Source
Long term: A recipe I had clipped from the K-W Record, probably in the 1970s or early 1980s.
Immediate: Under the wall unit, found when I dropped my cell phone, the battery cover flew off and hid under the furniture. The clipping must have fallen out of the recipe file at some point.

Comments
Looks good.
Should the apples be peeled? I think I would want to.
Why keep the apples warm, when you add them back to the pan and cook 5 minutes more? I wouldn't bother trying to keep them warm.
To make 2 cups cooked rice, use approximately 2/3 to 1 cup raw rice; it depends on the kind of rice.