Chicken Livers Normande
Recipe Description
Makes 6 servingsIngredients
- 2 tart cooking apples, cored and cut into eight wedges
- 2 tablespoons butter or margarine, divided
- 1 pound whole chicken livers, cut in half
- ¾ cup seasoned flour (flour, salt, and ground black pepper)
- 2 tablespoons dry red wine
- 4 sliced green onions
- 2 cups cooked rice (cooked in chicken broth)
- ¼ cup seedless raisins
- 2 tablespoons almond#Sliced_almonds|sliced almonds, toasted
- Cook apple slices in 1 tablespoon butter until soft. Remove from pan and keep warm. Lightly dredge chicken livers in seasoned flour.
- Melt remaining 1 tablespoon butter in pan in which apples were cooked. Saute livers for about 10 minutes. Add wine, apples and onions; cover and cook 5 minutes more to blend flavors.
- Combine rice, raisins and almonds in saucepan; heat thoroughly. Toss lightly.
- Serve livers and apples with mounds of rice.
This article uses material from the "Chicken Livers Normande" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
