Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots

Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots

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)