Chicken Livers in Red-Wine Rhubarb Sauce

Name: Chicken Livers in Red-Wine Rhubarb Sauce
Total time: 15 min
Yield: Four servings
Ingredients: 2 slices bacon, diced; 6 tablespoons all-purpose flour; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 3/4 pound chicken livers, cleaned; 2 cups rhubarb compote (recipe above); 1/2 cup red wine

By Molly O'Neill

Updated Nov. 29, 2022

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Rhubarb Bites

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Ingredients

Yield:Four servings

2slices bacon, diced
6tablespoons all-purpose flour
½teaspoon salt, plus more to taste
Freshly ground pepper to taste
¾pound chicken livers, cleaned
2cups rhubarb compote (recipe above)
½cup red wine

Ingredient Substitution Guide

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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.