Hot Chicken Liver and Fennel Salad Recipe

Ingredients
<br>- 4 cups spinach, rinsed and chopped
<br>- 1 bulb fennel - trimmed, quartered and sliced
<br>- 2 tablespoons butter
<br>- ¼ cup olive oil
<br>- 2 cloves garlic, minced
<br>- 1 pound chicken livers, trimmed and sliced
<br>- ½ cup chicken broth
<br>- 1 teaspoon capers, chopped
<br>- 4  anchovy filets, rinsed and chopped
<br>- 1 teaspoon dried sage
<br>- ½ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br><p></p>Directions
<br>step 1: Divide spinach between 4 salad plates.
<br>step 2: In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
<br>step 3: In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
<br>step 4: Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
<br>step 5: Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.
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Ingredients
- 4 cups spinach, rinsed and chopped
- 1 bulb fennel - trimmed, quartered and sliced
- 2 tablespoons butter
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 pound chicken livers, trimmed and sliced
- ½ cup chicken broth
- 1 teaspoon capers, chopped
- 4 anchovy filets, rinsed and chopped
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon ground black pepper

Directions
step 1: Divide spinach between 4 salad plates.
step 2: In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
step 3: In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
step 4: Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
step 5: Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

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