Five-Spice Chicken Livers

Ingredients

• ¼ cup all-purpose flour
• 1 teaspoon Chinese five-spice powder
• Salt and freshly ground black pepper
• 1 pound chicken livers, trimmed and patted dry
• 2 tablespoons extra virgin olive oil
• 1 ½ ounces pancetta, diced
• ⅔ cup chopped onion
• 2 large cloves garlic, minced
• ½ cup dry red wine
• 1 pound plum tomatoes, peeled, seeded and chopped
• 1 tablespoon minced flat-leaf parsley leaves
• 6 sage leaves, slivered
• Soft polenta, for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    212 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 265 milligrams cholesterol; 106 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings as a first course, 3 to 4 as a main dish

Preparation

1. Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
2. Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
3. Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
4. Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.