Recipe - Port-Glazed Chicken Livers And Onions

2 Onions; cut or sliced up
2 tablespoon Unsalted butter
Three fourths pound Chicken livers; halved and
trimmed
2 tablespoon Allpurpose flour
1 tablespoon Olive oil
One fourth cup Tawny Port
One fourth cup Minced fresh parsley leaves
2 tablespoon Hazelnuts; toasted and
skinned
; (procedure follows)
; and chopped

In a heavy skillet sauté the onions in the butter over moderately
high heat, stirring, until they are golden brown and transfer them to a
plate. In a bowl toss the chicken livers, patted dry, with the flour and
salt and pepper to taste, heat the oil in the skillet over moderately high
heat until it is hot but not smoking, and in it sauté the chicken
livers, turning them, for 3 minutes, or until they are just cooked through
but still pink within. Add the onions, the Port, and 3 tablespoons water
and cook the mixture over moderate heat, stirring, for 2 minutes, or until
the liquid is thickened. Stir in 2 tablespoons of the parsley and salt and
pepper to taste, divide the mixture between 2 heated plated, and top each
serving with half the remaining parsley and half the hazelnuts.

To Toast and Skin Hazelnuts:

Toast the hazelnuts in one layer in a baking pan in a preheated 350°F.
oven for 10 to 15 minutes, or until they are colored lightly and the skins
blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
Rub the nuts in the towel to remove the skins and let them cool.

Serves 2.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.