by Abra Bennett
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Photo by Abra Bennett
Abra Bennett's Notes:
Expand2 ounces dried cherries Ask a question about this ingredient
3/4 cups fruity dry red wine Ask a question about this ingredient
1 pound chicken livers Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/3 cup onion, finely minced Ask a question about this ingredient
1 clove garlic, finely minced Ask a question about this ingredient
1/2 cup walnut halves, toasted Ask a question about this ingredient
2 tablespoons fresh mint, in chiffonade or chopped Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Warm the wine slightly in a small saucepan, remove from heat, and place the cherries in it to soften. Let soak for at least 20 minutes.
Ask a question about this stepMeanwhile, toast the walnut halves at 350° for 8-10 minutes, until very golden and fragrant. When cool, break up the halves a little bit, leaving the nuts in large chunks.
Ask a question about this stepRinse the chicken livers and blot them dry with paper towels. Trim away any bits of fat and membrane. Season the flour with salt and pepper and toss it with the cleaned and dried chicken livers.
Ask a question about this stepIn a large skillet, heat the olive oil over medium high heat. Add the onion and garlic and saute for 2-3 minutes. Add the chicken livers, placing them so they are in a single layer in the pan. Turn the livers gently to saute each side, until they are very browned and crusty on the outside but still slightly pink inside.
Ask a question about this stepPour in the cherries and wine, and stir vigorously to deglaze the pan of browned bits. Add the toasted walnuts and mint, stirring briefly to combine. Season to taste with salt and pepper, and serve with crusty bread or polenta.
Ask a question about this stepThis sounds delicious...definately a keeper for me...And...I love that you pair food and wine.
it's a fascinating combination, one would have never thought of it; it sounds really lovely. sort of like foie gras with smthg sweet.
Oh, I bet the cherries work beautifully with the chicken livers. Great dish!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
If dried cherries are not available, would other substitutes like fresh or canned cherries work?