Chicken Livers With Leeks And Apricots Recipes

Steps:

• Clean the livers and leeks.
• Combine the flour, pepper and salt.
• Dredge the livers in the flour mixture.
• In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.
• In separate pan fry bacon and discard fat (can add to oil in other pan for more of a bacon scent prior to adding leeks) remove bacon set aside.
• Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.
• Add remainder of flour mixture and fry 1 minute.
• Add balsamic vinegar fry quickly.
• Add wine and stir in butter.
• Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.
• Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much. as it thickens keep adding water or stock ensuring it is not too thin or too thick.
• For an appetizer, separate Belgian endive leaves and place mixture on leaf.
• For a meal, place on a bed egg noodles or favorite rice.

Steps:

• Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
• Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
• Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

Steps:

• Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
• Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
• Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
• Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
• Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
• To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!