Chicken Livers On Crispy Potato Pancake Recipe
Ingredients
| Chicken livers | 1⁄2 Pound | |
| Salt and pepper | 1 | |
| Lemon wedges | 1 | |
| Bacon slices | 4 | |
| Russet potatoes | 1 Pound | |
| All purpose flour | 1 Tablespoon | |
| Butter | 4 Tablespoon | |
| Dijon mustard | 2 Teaspoon | |
| Whipping cream | 1⁄4 Cup (4 tbs) | |
| Parsley | 1⁄4 Cup (4 tbs), finely chopped |
Directions
Rinse livers and pat dry.
Cut each liver in half, then set livers aside.
In a wide frying pan with a nonstick finish, cook bacon over medium heat until crisp; then lift out, drain, crumble, and set aside.
Pour off and reserve drippings.
Peel potatoes; coarsely shred into a bowl of cold water, stir, and drain well.
Mix flour into drained potatoes.
Melt 1 tablespoon of the butter in pan over medium heat.
Add potatoes and pat into an even layer.
Cover and cook for 5 minutes.
Uncover and cook, pressing to compact into a solid layer, until bottom is browned.
Slide potato cake onto a flat plate or rimless baking sheet.
Melt 1 more tablespoon butter in pan; invert cake back into pan.
Cook until browned on bottom, then slide onto a serving plate and keep warm.
Add 1/2 tablespoon of the reserved bacon drippings to pan.
Add half the livers and cook, turning as needed, until browned on outside but still pink in center when slashed (about 1 minute); transfer to a plate.
Repeat with remaining livers, adding 1/2 tablespoon more drippings to pan.
Set livers aside.
Add 2 more tablespoons of the bacon drippings to pan with remaining 2 tablespoons butter, mustard, and cream.
Increase heat to high; boil, stirring to scrape browned bits free, until large, shiny bubbles form.
Add livers (and any juices that have drained from them) and parsley; stir just until heated through.
Season to taste with salt and pepper.
Spoon liver mixture over pancake, top with bacon, and garnish with lemon wedges.
Cut each liver in half, then set livers aside.
In a wide frying pan with a nonstick finish, cook bacon over medium heat until crisp; then lift out, drain, crumble, and set aside.
Pour off and reserve drippings.
Peel potatoes; coarsely shred into a bowl of cold water, stir, and drain well.
Mix flour into drained potatoes.
Melt 1 tablespoon of the butter in pan over medium heat.
Add potatoes and pat into an even layer.
Cover and cook for 5 minutes.
Uncover and cook, pressing to compact into a solid layer, until bottom is browned.
Slide potato cake onto a flat plate or rimless baking sheet.
Melt 1 more tablespoon butter in pan; invert cake back into pan.
Cook until browned on bottom, then slide onto a serving plate and keep warm.
Add 1/2 tablespoon of the reserved bacon drippings to pan.
Add half the livers and cook, turning as needed, until browned on outside but still pink in center when slashed (about 1 minute); transfer to a plate.
Repeat with remaining livers, adding 1/2 tablespoon more drippings to pan.
Set livers aside.
Add 2 more tablespoons of the bacon drippings to pan with remaining 2 tablespoons butter, mustard, and cream.
Increase heat to high; boil, stirring to scrape browned bits free, until large, shiny bubbles form.
Add livers (and any juices that have drained from them) and parsley; stir just until heated through.
Season to taste with salt and pepper.
Spoon liver mixture over pancake, top with bacon, and garnish with lemon wedges.
Chef
