+
0 (0)

Appetizers

Prosciutto-wrapped chicken liver skewers

Prosciutto-wrapped chicken liver skewers
Kirk McKoy / Los Angeles Times

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we've become a state of liver lovers. You might think that, at least, until you set out to buy some ... Read more

Total time: 30 minutes, plus soaking time for the livers | Serves 4 to 6
  • 1 pound chicken livers
  • Milk
  • 4 to 6 fresh (5- to 6-inch long) woody rosemary branches
  • Salt and pepper
  • 1/4 teaspoon grated orange zest
  • 1/4 pound sliced prosciutto, slices halved crosswise
  • 2 tablespoons butter
  • 1 tablespoon minced shallots
  • 1/3 cup white wine

Step 1Separate the chicken livers into individual lobes, discarding any that fall apart. Cover with milk and set aside for an hour.

Step 2Strip all of the leaves from the rosemary branches except for an inch at the tip. Mince and reserve one-half teaspoon of the leaves.

Step 3Rinse the livers and gently pat dry with a paper towel. Season with 1 teaspoon salt, freshly ground pepper and orange zest, and toss gently to mix well.

Step 4Wrap each liver in a piece of prosciutto and thread it onto the rosemary branches. You should get about 4 livers to a branch

Step 5Melt the butter in a large skillet over medium-high heat. When the butter is hot, add the chicken liver skewers and cook until the prosciutto crisps, 1½ to 2 minutes per side.

Step 6Remove the skewers to a warm tray, add the shallots and cook until softened, about 2 minutes. Add the white wine and the reserved minced rosemary, and cook, scraping up any brown bits stuck to the bottom of the pan, until the wine reduces to a syrup, about 3 minutes.

Step 7Pour the sauce over the skewers and serve hot.


HAVE YOU TRIED


Haroset bars
Haroset bars

Thai coconut chicken
Thai coconut chicken

Duck rillettes
Duck rillettes

Whipped Brie de Meaux with Tellicherry pepper and fig compote
Whipped Brie de Meaux with Tellicherry pepper and fi...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Jocoque dip
Traxx crab cakes
Won ton
Crisp-fried soft-shell crabs