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Fricassee Of Belgian Endive And Chicken Livers

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  Belgian endive 1 3⁄4 Pound (Chicory)
  Smoked streaky bacon 3 1⁄2 Ounce, rind removed and cut into thin strips
  Salt To Taste
  Pepper To Taste
  Chicken livers 14 Ounce
  Butter 2 Tablespoon
  White port 3 Tablespoon
  Sour cream 2 Tablespoon (Crme Fraiche)
  Dijon mustard 3 Teaspoon
  Chopped fresh parsley 1 Tablespoon

Cut off the base of the belgian endive (chicory) and remove the outer leaves.
Cut first in half and then into 1/2 inch (1.25 cm) strips.
Put the bacon strips into a casserole and microwave, uncovered, for 3 minutes on.
Add the Belgian endive (chicory) and season with salt and pepper.
Cover and microwave on HIGH for 10 minutes, stirring midway through the cooking time.
Rinse the chicken livers under plenty of cold running water.
Pat dry on kitchen paper.
Cut each liver into 2 or 3 pieces and put in a small casserole with the butter.
Cover and microwave on HIGH for 4 minutes.
Season with salt and pepper and transfer to the center of a warmed serving dish.
Add the port, sour cream (creme fraiche) and mustard to the belgian endive (chicory).
Mix well.
Arrange the vegetables around the chicken livers and sprinkle with chopped parsley.

Recipe Summary

Everyday, Healthy

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