Chicken Livers in Red-Wine Rhubarb Sauce
Updated November 28, 2022
- Total Time
- 15 minutes
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Ingredients
2 slices bacon, diced
6 tablespoons all-purpose flour
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
¾ pound chicken livers, cleaned
2 cups rhubarb compote (recipe above)
½ cup red wine
Nutritional analysis per serving (4 servings)
13 grams carbs; 303 milligrams cholesterol; 240 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 464 milligrams sodium; 18 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a large skillet over medium heat. Cook until fat is rendered and discard the bacon. Season the flour with ½ teaspoon salt and the pepper. Dust the chicken livers with the flour. Increase the heat slightly and add to the skillet. Saute until browned on the outside but still pink in the center, about 3 minutes. Remove from the skillet with a slotted spoon and keep warm.
- Step 2
Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan. Season with salt and pepper to taste. Divide the chicken livers among 4 plates and spoon the sauce over them. Divide the remaining compote among the plates and serve immediately.
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