Petitchef

Braised chicken livers with poached grapes

Main Dish
6 servings
30 min
50 min
Very Easy
Two recipes that have all their flavors.

Ingredients

6

1) For the Green salad with chicken giblets :

Green Salad with pomegranate:

Vinaigrette:

2) For Braised Chicken Livers with Poached Grapes :

Preparation

  • Wash the livers and remove any fat. In a saucepan bring some water to boil and add the livers. Boil for 1 minute and then remove from the heat. Allow to cool and then drain.
  • Heat olive oil in the sautéing pan and sauté the onion until translucent. Add the chicken livers and sauté on all sides. Add the wine, salt, pepper and bay leaf and finely the tomatoes.
  • Mix well, cover with lid, lower heat to minimum and cook for fifteen minutes. Add the walnuts and cook for another 2 - 3 minutes. Prepare the salad and toss with the vinaigrette. Serve the chicken giblets on top of the salad.
  • Wash the livers and remove any fat. Cut into smaller pieces about 1 inch and wash again. In a saucepan bring some water to boil and add the livers.
  • Boil for 1 minute and then remove from the heat. Allow to cool and then drain. In a sautéing pan add 1 tablespoon olive oil and sauté the vegetables. Remove to a platter and set aside.
  • Add the remaining oil and sauté the onions and the garlic. Add the livers and sauté. Add the rice, almonds and spices and the wine and mix for 1 minute.
  • Add the water, lower heat and simmer for about ten minutes, checking it every now and then. Add the vegetables and poached grapes and cook for another 3 - 3 minutes.

Photos

Braised Chicken Livers with Poached Grapes, photo 1
Braised Chicken Livers with Poached Grapes, photo 2
Braised Chicken Livers with Poached Grapes, photo 3

Questions:



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