Rustic Cherry-Glazed Chicken Livers

• 2 ounces dried cherries
• 3/4 cup fruity dry red wine
• 1 pound chicken livers
• 1/4 cup flour
• 3 tablespoons olive oil
• 1/3 cup onion, finely minced
• 1 clove garlic, finely minced
• 1/2 cup walnut halves, toasted
• 2 tablespoons fresh mint, in chiffonade or chopped
• salt and pepper to taste

1. Warm the wine slightly in a small saucepan, remove from heat, and place the cherries in it to soften. Let soak for at least 20 minutes.
2. Meanwhile, toast the walnut halves at 350u0b0 for 8-10 minutes, until very golden and fragrant. When cool, break up the halves a little bit, leaving the nuts in large chunks.
3. Rinse the chicken livers and blot them dry with paper towels. Trim away any bits of fat and membrane. Season the flour with salt and pepper and toss it with the cleaned and dried chicken livers.
4. In a large skillet, heat the olive oil over medium high heat. Add the onion and garlic and saute for 2-3 minutes. Add the chicken livers, placing them so they are in a single layer in the pan. Turn the livers gently to saute each side, until they are very browned and crusty on the outside but still slightly pink inside.
5. Pour in the cherries and wine, and stir vigorously to deglaze the pan of browned bits. Add the toasted walnuts and mint, stirring briefly to combine. Season to taste with salt and pepper, and serve with crusty bread or polenta.

cherries, fruity dry red wine, chicken livers, flour, olive oil, onion, clove garlic, walnut halves, fresh mint, salt

Taken from food52.com/recipes/2632-rustic-cherry-glazed-chicken-livers (may not work)