Chicken Livers Normande

Chicken Livers Normande Recipe with Apples and Red Wine | Origin: France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chicken Livers Normande is a classic French dish that combines tender chicken livers with sweet apples, raisins, and almonds. This dish is rich in flavor and perfect for a special dinner or holiday meal.

History

The origins of Chicken Livers Normande can be traced back to Normandy, a region in northern France known for its rich culinary traditions. This dish showcases the region's love for using fresh, local ingredients in simple yet delicious recipes.

Ingredients

2 tart cooking apples, cored and cut into eight wedges
2 tbsp butter or margarine, divided
1 lb (454 g) whole chicken livers, cut in half
0.75 cup seasoned flour (flour, salt, and ground black pepper)
2 tbsp dry red wine
4 sliced green onions
2 cups cooked rice (cooked in chicken broth)
0.25 cup seedless raisins
2 tbsp sliced almonds, toasted

How to prepare

Cook apple slices in 1 tbsp of butter until soft. Remove from pan and keep warm. Lightly coat chicken livers in seasoned flour.
Melt the remaining 1 tbsp of butter in the same pan used for cooking apples. Sauté livers for about 10 minutes. Add wine, apples, and onions; cover and cook for an additional 5 minutes to blend flavors.
Combine rice, raisins, and almonds in a saucepan; heat thoroughly. Toss lightly.
Serve livers and apples with mounds of rice.

Variations

Substitute the chicken livers with turkey livers for a lighter option.
Add a splash of cream to the sauce for a richer flavor.

Cooking Tips & Tricks

Be sure to cook the chicken livers just until they are no longer pink in the center to ensure they are tender and flavorful.

- Toasting the almonds before adding them to the dish will enhance their nutty flavor and add a nice crunch.

- Use a dry red wine that you would enjoy drinking to add depth of flavor to the dish.

Serving Suggestions

Serve Chicken Livers Normande with a side of crusty bread or over a bed of cooked rice for a complete meal.

Cooking Techniques

Sauté the chicken livers over medium heat to ensure they cook evenly and remain tender.

- Cover the pan while cooking the livers with the apples and onions to help them retain moisture and flavor.

Ingredient Substitutions

Use ghee or olive oil instead of butter for a dairy-free option.

- Swap the raisins for dried cranberries or apricots for a different flavor profile.

Make Ahead Tips

Prepare the seasoned flour mixture and toast the almonds in advance to save time when cooking the dish.

Presentation Ideas

Arrange the chicken livers and apples on a platter and sprinkle the toasted almonds on top for an elegant presentation.

Pairing Recommendations

Pair Chicken Livers Normande with a crisp white wine or a light-bodied red wine to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Chicken Livers Normande contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Livers Normande contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chicken Livers Normande contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Livers Normande contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken livers are a good source of iron, vitamin A, and vitamin B12.

Alergens

This recipe contains chicken livers, almonds, and butter, which may be allergens for some individuals.

Summary

Chicken Livers Normande is a nutrient-dense dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Chicken Livers Normande is a delicious and elegant dish that combines tender chicken livers with sweet apples, raisins, and almonds. This recipe is perfect for a special occasion or holiday meal and is sure to impress your guests with its rich flavors and textures.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Margaret in the small village of Normande. Margaret was known for her delicious home-cooked meals, and she had invited me over for lunch.

As soon as I walked into her cozy kitchen, I was greeted by the most incredible aroma. Margaret was standing over the stove, stirring a pot of creamy sauce that was filled with tender chicken livers. The rich scent of butter and onions filled the air, and my mouth started watering immediately.

I watched in awe as Margaret effortlessly cooked the chicken livers to perfection, adding a splash of brandy and a touch of cream to the sauce. She explained to me that this dish was a specialty of the Normande region, a classic French recipe that had been passed down through generations.

I couldn't wait to taste it. When Margaret finally served the Chicken Livers Normande on a bed of buttery mashed potatoes, I took my first bite and was instantly transported to food heaven. The flavors were rich and decadent, with a perfect balance of savory and sweet.

I begged Margaret for the recipe, and she was more than happy to share it with me. She walked me through each step, from marinating the chicken livers in brandy to simmering them in the creamy sauce until they were tender and flavorful.

I was so grateful to Margaret for teaching me this incredible recipe, and I knew that I had to share it with my own family and friends. From that day on, Chicken Livers Normande became a staple in my own kitchen, a dish that never failed to impress and delight.

Over the years, I have made some tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own. But the essence of the dish – the creamy sauce, the tender chicken livers, the hint of brandy – has remained the same.

Whenever I cook Chicken Livers Normande, I am transported back to that sunny day in Normande, standing in Margaret's kitchen and watching her work her magic. I am reminded of the power of food to bring people together, to create memories that last a lifetime.

And so, I continue to share this recipe with my loved ones, passing it down through the generations just as Margaret did for me. I hope that one day, my own grandchildren will learn to make Chicken Livers Normande and carry on the tradition of good food, good company, and cherished memories.