Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots
4 tablespoons virgin olive oil 1 pound chicken livers, rinsed and dried 1/2 cup all purpose flour, seasoned with salt and freshly ground black pepper 2 large leeks, much of green included, rinsed and cut in 2 inch batonettes 1/2 pound dried apricots 1 cup balsamic vinegar 3 tablespoons butter 2 cups curly endive, washed, spun dry
In a 12 to 14 inch saute pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Saute chicken livers until crisp and golden brown, about 8 to 10 minutes and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.
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