Seared Chicken Livers with Pepper Jelly
Author: 
 
Makes 6 to 8 servings
Ingredients
  • Vegetable oil
  • 1 loaf French bread, sliced
  • 8 sprigs fresh rosemary, divided
  • 1 pound fresh chicken livers, trimmed of any membrane
  • 2 tablespoons peanut oil
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 8 sprigs fresh thyme
  • ¼ cup unsalted butter
  • Toasted pepper jelly, candied jalapeños, and softened cream cheese, to serve
  • Garnish: sliced green onion
Instructions
  1. On an oiled cast-iron griddle over medium heat, toast bread with 4 sprigs rosemary, turning as needed. Add additional vegetable oil, if needed, and season with salt and pepper. Keep warm.
  2. Pat the livers dry with paper towels. Cut them in half and then trim and discard any visible fat or green parts.
  3. In a 10-inch cast-iron skillet, heat peanut oil over high heat until it shimmers, about 2 minutes.
  4. Sprinkle chicken livers with kosher salt and black pepper. Add livers to pan in one layer, and add thyme, and remaining 4 sprigs rosemary, shaking skillet to keep livers from sticking, turning once and adding salt and pepper and butter, until browned but slightly pink in the middle, about 3 minutes per side. Smaller livers will cook faster, so you should remove them as they finish cooking.
  5. Slather toasted bread slices with cream cheese, add chicken livers, and top with pepper jelly; garnish with green onion, if desired, and serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seared-chicken-livers-with-pepper-jelly/