Chicken Livers with Grapes and Caramelized Onions               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Appetizers  

 

Although this dish may sound unusual, it turns out that the sweetness of grapes and caramelized onions makes for a delicious alliance with aromatic rosemary and rich chicken livers.

Ingredients

2 tablespoons unsalted butter
3 tablespoons olive oil
2 large onions (1 1/2 lb total), halved lengthwise and cut crosswise into 1/4-i
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon fresh rosemary finely chopped
1 pound chicken livers separated into lobes, trimmed, and rinsed
1 1/2 cups red seedless grapes (9 oz), each grape cut in half
1/3 cup Sherry vinegar


 

Instructions
 Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.

Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.

Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.

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Yields: 4 Servings
     Gourmet magazine, September 2006, page 63

 notes:  This recipe was really easy and quite tasty. I served it over mesclun greens--which was very good because the dish is quite rich and dense. I would not recommend serving this as an entree because of the richness, and also because it's not very pretty. However, as an appetizer and with the greens it is excellent.

A fantastic dish for those of us who love chicken livers. I agree with the people who cut the grapes in half.

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