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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter. The unexpected bite of peppery radishes is a stroke of genius—thinly sliced, then tossed quickly in the pan butter and lemon juice, they help offset the richness of the dish. Ingredients:
3/4 pound chicken livers, separated into lobes, trimmed, and rinsed |
3/4 cup whole milk |
8 (5-inch) sturdy rosemary sprigs |
2 tablespoons unsalted butter, divided |
1 tablespoon olive oil |
4 small radishes, thinly sliced (about 1/2 cup) |
1 tablespoon fresh lemon juice |
accompaniment: lemon wedges |
Directions:
1. Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
3. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
4. What to drink:Fontaleoni Vernaccia di San Gimignano '07
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