Chicken Livers En Brochette Recipe
Ingredients
| Chicken livers | 1 pound | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus | ||
| Vegetable oil | 1 Teaspoon | |
| Dried tarragon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pearl onions | 12 , peeled | |
| Cherry tomatoes | 12 | |
| 2 medium-size green peppers, seeded | ||
Directions
Place chicken livers in a 10- x 6- x 2-inch baking dish.
Combine next 5 ingredients in a jar; cover rightly, and shake vigorously.
Pour marinade over chicken livers; cover and chill at least 3 hours.
Cook onions in boiling water 8 to 10 minutes or just until tender; drain and set aside.
Drain livers, reserving marinade.
Alternate livers, onions, tomatoes, and green peppers on 8 (10-inch) skewers; brush with marinade.
Broil 6 to 8 inches from heating element 12 to 14 minutes, turning and brushing livers and vegetables often with marinade.
Combine next 5 ingredients in a jar; cover rightly, and shake vigorously.
Pour marinade over chicken livers; cover and chill at least 3 hours.
Cook onions in boiling water 8 to 10 minutes or just until tender; drain and set aside.
Drain livers, reserving marinade.
Alternate livers, onions, tomatoes, and green peppers on 8 (10-inch) skewers; brush with marinade.
Broil 6 to 8 inches from heating element 12 to 14 minutes, turning and brushing livers and vegetables often with marinade.
Chef
