Chicken Livers, Onions & Horseradish

Total Time: 1 hr 41 mins Preparation Time: 36 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 lb chicken liver
• 2 cups wine (from friuli)
• 10 -15 whole peppercorns
• 1 bay leaf
• 1 lb cipollini onion, peeled and trimmed (italian pearl onions)
• 3/4 cup low sodium chicken broth
• 1 teaspoon tomato paste (more if needed)
• fresh parsley leaves, chopped
• 3 tablespoons butter
• 3 teaspoons brandy
• salt
• fresh ground black pepper, to taste
• 3 tablespoons green apples, finely grated (more if needed)
• 1/4 cup finely grated fresh horseradish
• 1 1/2 tablespoons cider vinegar

Recipe

• 1 chicken livers & pearl onions:.
• 2 clean the livers, removing fat, and connective tissue.
• 3 place in a non-reactive casserole or bowl with wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
• 4 in medium sauce, heat olive oil and add the onions. once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
• 5 reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. drain the onions and place in food processor to pureé.
• 6 return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
• 7 season with salt and coarsely ground black pepper, to taste, and keep warm.
• 8 drain the livers and discard bay leaf and peppercorns.
• 9 in a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. add the livers and sauté for 1 minute. add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
• 10 horseradish sauce:.
• 11 in small bowl, combine the horseradish and apples, then stir in vinegar. store up to 1 week, tightly sealed, in the refrigerator. yield=3/4 cup.