Shaina Loew-Banayan’s Sautéed Chicken Livers with Prunes and Brandy – Cherry Bombe
SAVORY Sautéed Chicken Livers With Prunes & Brandy From Shaina Loew-Banayan Chicken livers might not be on every home cook’s radar, but this dish from Chef Shaina Loew-Banayan makes a strong...
Ingredients
- 1 pound (16 ounces) chicken livers
- Kosher salt, to taste
- Neutral oil (such as grapeseed or canola), for searing
- ¼ cup thinly sliced shallot or onion
- 2 ounces (4 tablespoons) unsalted butter
- 8 California Prunes
- 1 cup hot water (for soaking prunes)
- 4 ounces (½ cup) brandy
- 8 ounces (1 cup) heavy cream
- ½ teaspoon black pepper
- Chicken stock, as needed (to adjust sauce consistency)
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