Silky whipped chicken livers and shallot jam on toast makes a sophisticated appetizer for any dinner party. The recipe comes from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try:Shad Roe with Beets, Bacon, and Balsamic

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.

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  • Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.

  • Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.

  • Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.

  • Serve whipped chicken liver on toasted bread with jam. Sprinkle with soaked raisins and sea salt.

Reviews (3)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
04/21/2010
No brown sugar necessary! :-)
Rating: Unrated
04/21/2010
No brown sugar necessary! :-)
Rating: Unrated
04/20/2010
Didn't he add some brown sugar to the shallots when they were carmelized?
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