Name: Sautéed Chicken Livers with Raisins and Pine Nuts
Yield: 4
Ingredients: c. pine nuts -; c. raisins -; 3/4 c. canned low-sodium chicken broth or homemade stock -; 3/4 c. dry vermouth or dry white wine -; 2 tbsp. butter -; 2 tbsp. olive oil -; 1 1/4 lb. chicken livers -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 4 cloves garlic -; 1 1/2 tsp. flour -; 3 tbsp. Chopped flat-leaf parsley -

Sautéed Chicken Livers with Raisins and Pine Nuts

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Ingredients for - Sautéed Chicken Livers with Raisins and Pine Nuts

1. c. pine nuts -

2. c. raisins -

3. 3/4 c. canned low-sodium chicken broth or homemade stock -

4. 3/4 c. dry vermouth or dry white wine -

5. 2 tbsp. butter -

6. 2 tbsp. olive oil -

7. 1 1/4 lb. chicken livers -

8. 1/2 tsp. salt -

9. 1/4 tsp. fresh-ground black pepper -

10. 4 cloves garlic -

11. 1 1/2 tsp. flour -

12. 3 tbsp. Chopped flat-leaf parsley -

How to cook deliciously - Sautéed Chicken Livers with Raisins and Pine Nuts

1. Stage

Heat oven to 350 degrees F. Toast pine nuts in oven until golden brown, about 8 minutes.

2. Stage

In a small stainless-steel saucepan, combine raisins, broth ,and vermouth. Bring to boil and simmer until reduced to about 3/4 cup, about 8 minutes. Set aside.

3. Stage

In a large frying pan, melt 1 tablespoon butter with 1 tablespoon oil over moderately high heat. Season livers with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, in two batches if necessary, until almost done, about 3 minutes. The livers should still be quite pink inside. Remove from pan.

4. Stage

Add remaining 1 tablespoon oil and 1 tablespoon butter to pan and reduce heat to moderately low. Add garlic and cook, stirring, 30 seconds. Add flour and cook, stirring, 15 seconds longer. Stir in raisin-and-vermouth mixture and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, scraping bottom of pan to dislodge any brown bits. Add livers and any accumulated juices, pine nuts, and parsley and simmer until livers are just done, about 1 minute longer.

5. Stage

Wine recommendation: Try matching the savory tastes of this Sicilian-flavored dish with a rustic red wine that hails from the same region. Or serve the easy-to-find Salice Salentino from Apulia, also in Southern Italy.