Access to all articles, new health classes, discounts in our store, and more!
Breaded and Fried Chicken Livers with Rosé Wine Reduction Sauce
Ingredients
- 1 pound pastured chicken liver
- ½ cup sprouted spelt flour, sifted
- Pinch of unrefined salt
- 2 tablespoons minced, fresh thyme
- 4 minced shallots
- Bacon grease for frying
- ¼ cup rosé wine
- 1-2 cups chicken stock
- 4-6 shakes naturally fermented soy sauce
- ¼ cup crème fraiche
Directions
Slice chicken livers to desired size. Dredge in flour, salt, and thyme mixture, then set aside.
Sauté minced shallots in bacon grease until fragrant and golden, then remove from pan and set aside.
Add more bacon grease to skillet and fry chicken livers until golden. Remove chicken livers, place on platter, and keep them warm in oven.
Deglaze hot skillet with rosé wine, lifting browned bits off the skillet with a spatula.
Add chicken stock and continue stirring until desired consistency is achieved. (This may take longer than expected.)
Reduce heat and add soy sauce and crème fraiche. Continue stirring until sauce is velvety.
Return chicken livers to skillet to coat them with sauce.
Serving suggestion: Serve over rice cooked in bone stock, with a fermented vegetable side dish.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Annie’s Backyard Party Potato Salad
Buttermilk Bacon-Flavored Spelt Pancakes with Lemon Curds
Ronde de Nice Zucchini with Aged Gouda
Published in the Price-Pottenger Journal of Health & Healing
Summer 2012 | Volume 36, Number 2
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide