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



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