Ingredients
c. pine nuts
c. raisins
3/4 c. canned low-sodium chicken broth or homemade stock
3/4 c. dry vermouth or dry white wine
2 tbsp. butter
2 tbsp. olive oil
1 1/4 lb. chicken livers
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
4 cloves garlic
1 1/2 tsp. flour
3 tbsp. Chopped flat-leaf parsley
Preparation
Step 1Heat oven to 350 degrees F. Toast pine nuts in oven until golden brown, about 8 minutes.Step 2In a small stainless-steel saucepan, combine raisins, broth ,and vermouth. Bring to boil and simmer until reduced to about 3/4 cup, about 8 minutes. Set aside.Step 3In a large frying pan, melt 1 tablespoon butter with 1 tablespoon oil over moderately high heat. Season livers with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, in two batches if necessary, until almost done, about 3 minutes. The livers should still be quite pink inside. Remove from pan.Step 4Add remaining 1 tablespoon oil and 1 tablespoon butter to pan and reduce heat to moderately low. Add garlic and cook, stirring, 30 seconds. Add flour and cook, stirring, 15 seconds longer. Stir in raisin-and-vermouth mixture and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, scraping bottom of pan to dislodge any brown bits. Add livers and any accumulated juices, pine nuts, and parsley and simmer until livers are just done, about 1 minute longer.Step 5Wine recommendation: Try matching the savory tastes of this Sicilian-flavored dish with a rustic red wine that hails from the same region. Or serve the easy-to-find Salice Salentino from Apulia, also in Southern Italy.
