Sauteed Chicken Livers With Blueberry Vinegar
|Sweet butter||4 Tablespoon|
|Green onion with tops||4 , chopped (Scallions)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Ground ginger||1 Pinch (Generous Pinch)|
|Ground mace||1 Pinch (Generous Pinch)|
|Ground allspice||1 Pinch (Generous Pinch)|
|Ground nutmeg||1 Pinch (Generous Pinch)|
|Ground cloves||1 Pinch (Generous Pinch)|
|Freshly ground black pepper||To Taste|
|Chicken livers||1 Pound, halved, trimmed and patted dry|
|Blueberry vinegar||1⁄3 Cup (5.33 tbs)|
|Creme fraiche/Heavy cream||1⁄3 Cup (5.33 tbs)|
|Fresh blueberries||1⁄2 Cup (8 tbs) (For Garnish)|
Melt the butter in a large heavy skillet and gently saute the scallions for 5 minutes.
Set aside.Shake the flour in a plastic bag with the spices, salt and pepper.
Drop the livers into the bag with the flour, shake them to coat well, and empty bag into a strainer set over a bowl.
Shake the strainer to remove excess flour.
Return the skillet with the scallions to the stove, raise the heat, and when hot add the livers and cook, turning occasionally, for about 5 minutes, or until livers are browned and slightly stiffened.
Remove them with a spoon and keep warm.
Add the vinegar to the skillet and deglaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls.
Whisk in the creme jraiche and boil for 1 minute.
If you are using fresh blueberries, add them to the sauce and simmer gently for another 2 or 3 minutes, just long enough to heat the berries through without overcooking them.
Arrange the livers on serving plates and spoon the sauce over them.