Hot Chicken Liver And Fennel Salad - cooking recipe

Ingredients

4 cups spinach, rinsed and chopped
1 bulb fennel - trimmed, quartered and sliced
2 tablespoons butter
1/4 cup olive oil
2 cloves garlic, minced
1 pound chicken livers, trimmed and sliced
1/2 cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

Divide spinach between 4 salad plates.
In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.