Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 tablespoons virgin olive oil
1 pound chicken livers -- rinsed and dried
1/2 cup all-purpose flour -- seasoned with
1 teaspoon salt -- to taste and
1 teaspoon freshly-ground black pepper -- to taste
2 large leeks -- much of green included, rinsed, and cut in 2 inch batonettes
1/2 pound dried apricots
1 cup balsamic vinegar
3 tablespoons butter
2 cups curly endive -- washed, spun dry
 

Preparation:

In a 12- to 14-inch sauté pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Sauté chicken livers until crisp and golden-brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5729)