Chicken Livers, Onions & Horseradish - cooking recipe

Ingredients

1 lb chicken liver
2 cups white wine (From Friuli)
10 -15 whole peppercorns
1 bay leaf
1 lb cipollini onion, peeled and trimmed (Italian pearl onions)
3/4 cup low sodium chicken broth
1 teaspoon tomato paste (More if needed)
fresh parsley leaves, chopped
3 tablespoons butter
3 teaspoons brandy
salt
fresh ground black pepper, to taste
HORSERADISH SAUCE
3 tablespoons green apples, finely grated (More if needed)
1/4 cup finely grated fresh horseradish
1 1/2 tablespoons cider vinegar

Preparation

CHICKEN LIVERS & PEARL ONIONS:
Clean the livers, removing fat, and connective tissue.
Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours.
In medium sauce, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes. Drain the onions and place in food processor to puree.
Return the onion puree to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter.
Season with salt and coarsely ground black pepper, to taste, and keep warm.
Drain the livers and discard bay leaf and peppercorns.
In a 12-14\" saute pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and saute for 1 minute. Add the brandy and saute for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over.
HORSERADISH SAUCE:
In small bowl, combine the horseradish and apples, then stir in vinegar. Store up to 1 week, tightly sealed, in the refrigerator. Yield=3/4 cup.