JP's Chicken Livers Sautéed with Vinegar

Bresse, the part of France where I was born, is known as the home of the best chickens in France, and many good chicken-liver recipes come from that area. The method that follows is a bit different from the traditional method of sauteing livers. Although they are generally sauteed raw, here I blanch them first in boiling water for a few seconds to seal them. Try to get pale yellowish livers, which are fatter, sweeter, and milder than the dark red ones.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of water to a boil.

Step 2

Put the livers in a sieve, lower them into the boiling water, and stir them with a spoon for 20 to 30 seconds (the water will not have time to return to a boil).

Step 3

Lift the sieve and place it on a plate so the livers can drain.

Step 4

Heat the oil and butter in a stainless steel skillet large enough to hold the livers in one layer (or use two smaller skillets).

Step 5

When the fat is foaming, add the livers, salt, and pepper, stir, and sauté over the highest heat for about 1 minute.

Step 6

With a slotted spoon, remove the livers to the sieve to drain again.

Step 7

Add the onion to the drippings in the skillet and sauté over medium heat for 2 to 3 minutes, until lightly browned.

Step 8

Add the vinegar, bring to a boil, and boil until it is reduced to a glaze.

Step 9

Add the tomatoes and stock and bring to a boil.

Step 10

Meanwhile, mix the 1 teaspoon butter and flour together with a whisk to make a beurre manié. Stir it into the sauce with the whisk, bring to a boil, still stirring, and boil gently for 1 minute. Taste for seasonings.

Step 11

Add the livers and warm gently, without boiling.

Step 12

Sprinkle with the parsley or other herbs and serve.