[Intro music]
This tapas dish is often served in Andalusia which is a region of Spain.
And is equally popular made with lamb or calf livers.
To make the Chicken Liver with Cherry Glaze, you will need
olive oil, chopped shallots, cherry vinegar, fresh thyme, cherry wine,
honey, chopped garlic, chopped parsley, fresh chicken liver,
cayenne pepper, regular pepper and salt.
Clean the chicken livers, so I am using a deboning knife,
which is flexible; but you could also use a chef knife.
But the right way will be a deboning knife.
So remove everything.
And cut the pieces of liver evenly.
Your chicken liver shouldn’t smell anything; that should be free of any odour.
And they should be very shiny. This is a sure shine of freshness.
Sometimes some livers are more pale than others.
The reason is because they lose their blood;
so as long as they are shiny and fresh, it's fine.
When you buy your chicken livers; if you buy them in North America,
they will be pretty clean for you, which means you wont have much to remove.
If you buy fresh chicken liver from a farm for instance,
maybe the chicken liver won’t be clean; which means
you may a little bit more parts and things to remove; like little pieces of cartilage or nerves
If you buy your fresh chicken liver in a farm or you just kill one of your chicken,
the liver will come with a green pocket attached to the liver.
Remove it. And remove any traces or evidence of green spots
on the liver because that will result into strong flavour;
very unpleasant. And it should be removed. You cannot eat it.
So be careful. If there is something green on your fresh liver
take it off.
Keep your chicken livers in the fridge until you need it again.
So the recipe calls for 2 stems of thyme and
when I picked them up earlier, they were pretty small
So I have a little bit more ; I have 4-5; but are pretty small.
OK. So separate the leaves from the stem and chop them up.
The bottom-line is, at the end, when my thyme will be finely chopped
I should have about half teaspoon of freshly chopped thyme.
All my chicken liver mise en place is done. It's time to cook.
Heat a large skillet on medium high heat
Then add the olive oil.
Add the shallots, add the garlic. Cook the ingredients for about another minute.
Then add the chicken livers.
Spread the chicken livers evenly.
and allow to cook for about an extra minute.
Season with salt, freshly ground peppercorn and a pinch of cayenne pepper.
Allow the liver to cook on one side
and they will whiten a little bit and then brown.
And we are going to keep the chicken liver on the red side.
In Spain, they will serve the chicken liver medium well or well done
but sometimes they will ask you how you like your chicken livers,.
So you would be able to say- medium red or red;
but I would suggest to have them pink.
So you should be served chicken liver medium red or medium.
If you cook them medium red or well done, they will be really more dry.
And they are not as pleasant as medium or medium red.
So sauté your liver. Here we go.
So I am going to increase the heat now to medium high.
Add the fresh thyme.
When your liver has changed colour,
but you know that inside they are still raw, take them out of the pan.
deglaze with the cherry wine, the vinegar, the honey and bring the liquid to a boil.
Reduce the liquid until it coats the back of the spoon.
And then put back the chicken livers.
And mix to toss them in the glaze.
Add the chopped parsley.
Check the seasoning.
Just a little bit of pepper.
And serve immediately.
Clean the dish or the platter.
Serve immediately with your favourite drink- cherry wine or pineault.
Bon appétit!