Directions:
- Pat livers dry.
- Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
- With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
- Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
- Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
- Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.04 Kcal (3098 kJ) | ||
| Calories from fat | 494.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.89g | 84% | |
|---|---|---|---|
| Cholesterol | 530.17mg | 177% | |
| Sodium | 866.76mg | 36% | |
| Potassium | 256.69mg | 5% | |
| Total Carbs | 34.21g | 11% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 27.19g | 54% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 10.8mg | 60% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 300.36 Kcal (1258 kJ) | ||
| Calories from fat | 200.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 84% | |
|---|---|---|---|
| Cholesterol | 215.18mg | 177% | |
| Sodium | 351.79mg | 36% | |
| Potassium | 104.18mg | 5% | |
| Total Carbs | 13.89g | 11% | |
| Sugars | 3.55g | 35% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 11.04g | 54% | |
| Vitamin C | 5.8mg | 24% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 4.4mg | 60% | |
| Calcium | 25.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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