Chicken Livers, With Green Peppercorns

Ingredients

• 1 pound chicken livers, trimmed
• Flour for dredging
• 1 tablespoon safflower oil
• ½ cup port
• 3 tablespoons green peppercorns
• 1 tablespoon fresh ginger root, minced
• ½ cup chicken stock
• ¼ cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons butter, cut in small pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    313 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 427 milligrams cholesterol; 132 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Dust the livers with flour and brown them in the safflower oil. Set aside.
2. Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
3. Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

• This dish should be served with rice or risotta, preferably in the same dish so the juices mix well with the rice.

15 minutes