Saute of Chicken Livers with Bacon & Mushrooms in a Creamy sauce
|Chicken liver||2 Pound|
|Lemons||3 Medium, juiced|
|Bacon||1 Pound, cut in 1 inch pieces|
|Beech mushroom||1 Pound, separated into strands|
|Turkey mushroom||1 Pound, separated into strands|
|Onion||2 Medium, chopped finely|
|Garlic||2 Clove (10 gm), minced|
|Dried sage||1 Teaspoon|
|Everyday seasoning||1 Teaspoon (from Trader Joes)|
|Heavy cream/Almond butter||1 Cup (16 tbs)|
1.Soak the chicken liver in the juice of three lemons for about 3 hours. Rinse it in water before you start cooking.
2.Chop the onions finely and mince the garlic cloves.
3.Heat a cast iron skillet and drop the bacon in it. Cook it until the bacon is brown and crispy and the fat is rendered out. Set aside the browned bacon.
4.Using the same skillet, add the chicken livers to the bacon fat.
5.For about 5 minutes brown the chicken liver on both sides. Sauté the chicken liver in batches to ensure that they are properly browned. Set aside once done.
6.Add the onions, garlic and mushrooms in the same pan.
7.Drop in the dried sage, coriander and cumin powders.
8.Season with the Everyday Seasoning. Give it a stir and cook the mushrooms, onions and garlic for 5 minutes.
9.Deglaze the pan with a splash of brandy and stir everything together.
10.Add the fried liver and bacon and give it a good stir.
11.Pour in the heavy cream and season with a pinch of salt.
12.Take a few whole lettuce leaves and serve the sautéed chicken liver with bacon and mushrooms on them.