1. CHICKEN LIVERS & PEARL ONIONS: 2. Clean the livers, removing fat, and connective tissue. 3. Place in a non-reactive casserole or bowl with white wine, peppercorns, and bay leaf, and refrigerate, covered, in refrigerator for 6 hours. 4. 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. 5. 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 pureé. 6. Return the onion pureé to the pot and stir in the chicken, tomato paste, chopped parsley, and 1 tablespoon butter. 7. Season with salt and coarsely ground black pepper, to taste, and keep warm. 8. Drain the livers and discard bay leaf and peppercorns. 9. In a 12-14" sauté pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and sauté for 1 minute. Add the brandy and sauté for 1 minute more, then drain liquid from the pan and serve immeadiately with the onion sauce and horseradish sauce served over. 10. HORSERADISH SAUCE: 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
