CHICKEN LIVERS WITH BACON AND GINGER CREAM SAUCE

Serves 4 – 6

Growing up I used to love chicken liver (still do).  For whatever reason we don’t see them in the market so much anymore.  They lend themselves to all kinds of preparations from quick sautés to rich pates.  This dish could change your mind about these tender little morsels!  The most important thing about cooking chicken livers (or any liver for that matter) is to be sure not to overcook.  They should be lightly pink in the middle. Be sure to have the sauce made and toasts done before you cook the livers.

1-1/4 pounds fresh chicken livers

2 tablespoons olive oil

2/3 cup diced thick-sliced bacon or pancetta

Salt and freshly ground pepper

4 to 6 slices firm textured bread, toasted, crusts removed and cut attractively

2 cups moderately packed arugula leaves, large stems discarded

Ginger Cream Sauce (recipe follows)

2 tablespoons chopped fresh chives

Rinse the livers with cold water and pat dry with paper towels.  Trim away any membranes or greenish areas and set aside.    Add the oil to a large non-stick sauté pan and heat over moderately high heat.  Add the bacon and sauté till golden brown and crisp.  Remove and drain on paper towels.  Discard all but 2 tablespoons of the fat in the pan.

Season livers with salt and pepper and quickly brown on all sides until just cooked but still pink in the center.  Place toasts in the middle of warm plates and top with the arugula.  Place warm livers on top of this a spoon a little of the ginger sauce over the livers and the rest around the toasts.  Sprinkle bacon and chives over all and serve immediately.

Ginger Cream Sauce

Makes about 1 cup

2 tablespoons finely chopped fresh ginger

1 tablespoon packed light brown sugar

1/4 cup sherry vinegar

1/3 cup dry white wine, stock or apple juice

3/4 cup heavy cream

Salt and freshly ground pepper

Fresh lemon juice

Add ginger, sugar, vinegar and wine to a small saucepan and heat to boiling.  Add the cream and bring it back to the boil.  Stirring often reduce to about 1 cup, 6 – 8 minutes.  Strain through a fine-mesh strainer and season to your taste with salt, pepper and drops of lemon juice.  Keep warm next to the stove.

Note:  One other thought about chicken livers - - use livers that come from organically grown birds.  Though hormones haven’t been used with chickens for several decades, conventional growers do use antibiotics and feed their birds meat “by-products” which none of us need!