Chicken liver with juniper berries: Submitted by: Jacinthe C | Date Added: 14 Aug 2011
Listed in: Entree

1 pound (500 g) chicken livers
1 shallot
1 clove garlic
10 juniper berries
4 sprigs fresh thyme
1 tsp. tablespoons olive oil
Salt and black pepper
2 tsp. tablespoons dry sherry
6 oz (175 g) of white grapes and black grapes without seeds
2 thick slices of bread
To garnish: a small bunch of parsley

First rinse the chicken livers under running water. Then cut the flesh into small pieces. Pat dry with paper towels.

Peel and finely chop the shallot. Peel and crush garlic. Crush the juniper berries slightly with a rolling pin or pestle in a mortar.

4 Remove the leaves from the thyme sprigs. Wash and dry parsley. Chop and set aside for garnish.

Heat olive oil in a large heavy-bottomed pan. When it is hot, throw in chicken livers.

Turn them constantly to seize on all sides. Cook over high heat, stirring, for 2 minutes.

Add shallot, garlic, juniper berries and thyme. Largely pepper, then reduce heat and cook 3-4 minutes, stirring well.

Add the sherry and grapes. Saler. Cook for another 1 minute, then turn off heat, cover the pan and keep warm.

Toast bread. Cut each slice into 4 triangles. Have preparedness chicken livers on plates, sprinkle with chopped parsley and serve with toast.

Variation: If you want to use this mixture with pasta, you can incorporate 3 / 4 cup (200 ml) sour cream or heavy cream.

Makes 4 servings

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