Saute Of Chicken Livers, Bacon And Apples - cooking recipe

Ingredients

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

Preparation

Pat livers dry.
Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
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.
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.
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.
Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.