Chicken Livers in Red-Wine Rhubarb Sauce

• 2 slices bacon, diced
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 3/4 pound chicken livers, cleaned
• 2 cups rhubarb compote (recipe above)
• 1/2 cup red wine

1. Place the bacon in a large skillet over medium heat.
2. Cook until fat is rendered and discard the bacon.
3. Season the flour with 1/2 teaspoon salt and the pepper.
4. Dust the chicken livers with the flour.
5. Increase the heat slightly and add to the skillet.
6. Saute until browned on the outside but still pink in the center, about 3 minutes.
7. Remove from the skillet with a slotted spoon and keep warm.
8. Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan.
9. Season with salt and pepper to taste.
10. Divide the chicken livers among 4 plates and spoon the sauce over them.
11. Divide the remaining compote among the plates and serve immediately.

bacon, allpurpose, salt, freshly ground pepper, chicken livers, rhubarb, red wine

Taken from cooking.nytimes.com/recipes/2974 (may not work)