- 12 slices white bread, crusts removed
- 2 tablespoons unsalted butter
- 1 small onion, diced into 1/4-inch pieces
- 1 rib celery, diced into 1/4-inch pieces
- 5 chicken livers
- 10 chestnuts, blanched and peeled if fresh, roughly chopped
- 1/2 teaspoon coarsely chopped fresh rosemary
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons cognac
- 1 bunch watercress, large stems removed, finely chopped
- 1/3 cup <u>Homemade Chicken Stock</u>, or canned low-sodium chicken broth, skimmed of fat
- Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
- Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
- Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, cognac, and watercress.
To peel a fresh chestnut, score the flat side with an "x." Simmer the chestnuts in water, or roast at 350 degrees, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.