Ingredients:
- 1 lb fresh chicken livers, coarsely chopped
- 5 slices of bacon
- 3 shallots, finely diced
- 1/3 cup of brandy
- 1/3 cup 35% cream
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley, chopped
- 2 tbsp cold unsalted butter
- Grilled or toasted baguette slices
Method:
Add the bacon slices to a cold skillet and turn the heat onto medium-high. As the pan heats up the bacon will begin to cook and render its fat
Once the bacon is crisp remove it from the skillet and drain in a paper-lined bowl
Add the diced chicken liver and shallots to the skillet and sauté for 3 or 4 minutes on a high heat
Add the brandy and let it warm for 10 seconds. Using a match, light the brandy fumes and let the flames die out on their own
Add the cream and thyme bring to a boil. Reduce heat to medium and continue to cook for 3 or 4 minutes longer or until the cream has reduced and thickened
Add the cold butter and stir the pan to aid in the butter melting
Add the parsley and season with salt & pepper
Spoon onto baguette slices and serve immediately
