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.
Divide the kale among four plates. Top each with a chicken liver and
sauce; sprinkle with pomegranate seeds for color and crunch and serve