Chicken Livers, With Green Peppercorns
- 1 pound chicken livers, trimmed
- Flour for dredging
- 1 tablespoon safflower oil
- 1/2 cup port
- 3 tablespoons green peppercorns
- 1 tablespoon fresh ginger root, minced
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons butter, cut in small pieces
- Dust the livers with flour and brown them in the safflower oil.
- Set aside.
- Add the port, peppercorns, ginger, stock.
- Bring to boil, turn down heat and reduct to one-half cup.
- Return the livers to the pan.
- Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through.
- Whisk in the butter and serve.
chicken livers, flour, safflower oil, port, green peppercorns, fresh ginger root, chicken stock, heavy cream, salt, butter
Taken from cooking.nytimes.com/recipes/6476 (may not work)