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Print this Recipe    Chicken Livers 12

PORT-GLAZED CHICKEN LIVERS AND ONIONS

2 onions, sliced
2 tablespoons unsalted butter
3/4 pound chicken livers, halved and trimmed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup Tawny Port
1/4 cup minced fresh parsley leaves
2 tablespoons hazelnuts, toasted, skinned and chopped

In a heavy skillet saute the onions in the butter over moderately
high heat, stirring, until they are golden brown and transfer them
to a plate. In a bowl toss the chicken livers, patted dry, with
the flour and salt and pepper to taste, heat the oil in the skillet
over moderately high heat until it is hot but not smoking, and in
it saut\xe9 the chicken livers, turning them, for 3 minutes, or
until they are just cooked through but still pink within. Add the
onions, the Port, and 3 tablespoons water and cook the mixture over
moderate heat, stirring, for 2 minutes, or until the liquid is
thickened. Stir in 2 tablespoons of the parsley and salt and pepper
to taste, divide the mixture between 2 heated plated, and top each
serving with half the remaining parsley and half the hazelnuts.

To Toast and Skin Hazelnuts Toast the hazelnuts in one layer in a
baking pan in a preheated 350F. oven for 10 to 15 minutes, or until
they are colored lightly and the skins blister. Wrap the nuts in
a kitchen towel and let them steam for 1 minute. Rub the nuts in
the towel to remove the skins and let them cool.

Serves 2.

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