Recipe Improv: Chicken Liver, Paprika and Kale
Today, we're playing recipe improv with German-born chef Martin Brock. Brock launched his New York career under Gray Kunz at Café Grey, and he is now the executive chef at Atria, the recently opened re-invention of Grayz.
The improv ingredients: Chicken liver, smoked paprika, kale
Using our improv ingredients, Brock came up with a hearty, warming appetizer--Chicken Livers with Smoked Paprika-Peppercorn Sauce and Kale. The dish is relatively cheap to make, and simple to prepare.
Get Brock's recipe, after the jump.
Sautéed Chicken Livers with Smoked Paprika-Peppercorn Sauce and Kale
Yield: 4 servings
From Chef Martin Brock
2 tablespoons butter, divided
2 shallots, minced, divided
2 cloves garlic, minced, divided
4 tablespoons dry white wine, divided
1 bunch kale, cleaned, center rib removed and leaves julienned
2 cups chicken stock, divided
salt and pepper, to taste
4 whole chicken livers, cleaned
flour for dredging
1 tablespoon grapeseed oil
4 slices thick-cut bacon, diced
1 teaspoon smoked paprika
1 tablespoon brandy
1 teaspoon green peppercorns in brine
1 tablespoon chopped parsley
1/2 tablespoon chopped tarragon
2 tablespoons pomegranate seeds, for garnish
Make the kale: In a large sauté pan over medium heat, melt 1 tablespoon butter. Add half the shallots and half the garlic, and sauté 1 to 2 minutes until soft. To deglaze, pour in 2 tablespoons white wine, and stir well. Simmer to reduce the wine until pan is nearly dry. Add the kale and 1 cup chicken stock, and let simmer, 2 to 3 minutes, until kale is tender. Remove from heat, and season to taste with salt and pepper.
Make the chicken livers: Pat the chicken livers dry, and dredge each in flour, tapping to remove excess flour. In a clean sauté pan over high heat, warm grapeseed oil until shimmering. Add the chicken livers, and sear for one minute on each side. Remove to a plate and set aside.
Lower the heat to medium. Into the same pan, add the remaining 1 tablespoon butter. Add the remaining shallots and garlic, and stir. Add the bacon and sauté for 1 to 2 minutes. Add the smoked paprika, and cook for 10 seconds until just fragrant. Deglaze by pouring in the remaining 1 cup chicken stock, remaining 2 tablespoons white wine and brandy. Bring to a simmer, scraping up any browned bits on the bottom of the pan. Stir in the green peppercorns, and continue to simmer until the mixture coats the back of a spoon (sauce consistency), about 2 minutes. Add in parsley and tarragon, put the livers back in the sauce, and cook for 30 seconds more. Season to taste with salt and pepper.
To serve: Divide the kale among four plates. Top each with a chicken liver and sauce; sprinkle with pomegranate seeds for color and crunch and serve immediately.
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