Saute Of Chicken Livers, Bacon And Apples

• 1 lb chicken liver
• 6 slices bacon, diced
• 2 tablespoons butter
• 2 tablespoons shallots, finely chopped
• 3/4 cup tart apple, finely diced
• 3 tablespoons calvados or 3 tablespoons Applejack
• 6 tablespoons heavy cream
• 1 tablespoon parsley, finely chopped

1. Pat livers dry.
2. Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
3. With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
4. Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
5. Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
6. Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

chicken, bacon, butter, shallots, tart apple, calvados, heavy cream, parsley

Taken from www.food.com/recipe/saute-of-chicken-livers-bacon-and-apples-269176 (may not work)