Chicken Livers With Onions And Horseradish ...

Directions

1. Clean the livers, removing fat, and connective tissue. Place in a non-reactive casserole or possibly bowl with the white wine, peppercorns, and bay leaf and chill, covered, in the refrigerator for 6 hrs.
2. In a medium saucepan, heat extra virgin olive oil and add in the onions. Once browned, add in a healthy pinch of salt and sufficient water to cover the onions halfway, and bring to a boil. Reduce the heat to medium and continue to cook till the onions fall apart, about 20 min.
3. Drain the onions and place in a blender or possibly food processor to puree. Return the onion puree to the pot and stir in the Brown Chicken Stock and 1 Tbsp. of the butter. Season with salt and pepper, to taste, and keep hot.
4. Drain the livers and throw away the bay leaf and peppercorns. In a 12- to 14-inch saute/fry pan, heat the remaining butter over high heat till it foams and subsides. Add in the livers and saute/fry for 1 minute. Add in the brandy and saute/fry for 1 minute more, then drain the liquid from the pan and serve immediately with the onion sauce and horseradish sauce served over.
5. Horseradish Sauce: In a small bowl, combine the horseradish and apple, then stir in the vinegar. This may be stored for up to 1 week, tightly sealed, in the refrigerator. (Makes 3/4 c.)
6. This recipe yields 4 servings.
7. Description: "(Fegatini Con Cipolla E Cren)"