Chicken Liver Appetizers

Pat Duran

By
@kitchenChatter

The holidays are a perfect time to serve this delicious French recipe. These are great appetizers , a pre-dinner starter to serve with cocktails, sherry or white wine.
These are tasty little bites by Chef Daniel Orr .... If you like liver you will love this recipe-- if you have never tried chicken liver you are going to like it after this!
A great European recipe!


Featured Pinch Tips Video

Comments:

Serves:

12 servings -1 each

Prep:

5 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

3 Tbsp
olive oil
1 large
sprig rosemary, leaves removed from stem
1 tsp
chopped rosemary
3 clove
garlic very thinly sliced (garlic chips)
1/2 c
finely minced red onion
3 clove
garlic, minced
1/2 tsp
coarse kosher salt
1/4 tsp
fresh ground black pepper
1/2 tsp
new regine spice blend **or chinese 5 spice powder
8 oz
chicken livers, cut into small pieces
1/4 c
madeira
1/4 c
chopped parsley
12
baguette slices, toasted or party rye slices

NEW REGINE SPICE BLEND;

3 Tbsp
coriander seed
2
pieces star anise
1 Tbsp
fennel seed
2 tsp
mustard seeds
1 tsp
each or cumin seeds, ginger powder, black peppercorns, and white peppercorns
1 stick
cinnamon broken in 1/2
1/2 tsp
whole mace

Directions Step-By-Step

1
Line a plate with paper towels to drain rosemary and garlic chips and set aside.
---
Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
2
Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary.
---
Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
3
Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
4
Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss.
Taste and season as needed.
Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
5
Note:
I like to add finely diced bacon in with the chicken liver and cook together until both are done.
6
New Regime Spice Blend:**
Grind all in spice grinder.
Store in an airtight container in a cool, dark place.

About this Recipe

Main Ingredient: Chicken
Regional Style: French
Other Tags: Quick & Easy, Heirloom