Balsamic-Glazed Chicken Livers Recipe | CUCINA enoteca
To trim the chicken livers in this recipe, pull apart the two halves of each liver and, with a sharp knife, cut off the sinew that attaches them.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at westcoastprimemeats.com.
Ingredients
- One recipe Sautéed Chicken Livers (see recipe)
- Two ounces (four tablespoons) Balsamic Glaze (see recipe)
- Two tablespoons cold, unsalted butter
- One recipe Port-Braised Onions
- One recipe Grilled Scallions
- Two radishes, thinly sliced
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