As an appetizer or main entrée, Napa Valley Bordeaux Cherry Balsamic Chicken Livers are a perfect idea.

Chicken liver is high in iron and ever so delicious when paired with tasty, syrupy & thick, sweet flavors of Bordeaux cherry & balsamic.

Cherry combined with the ferric taste of the liver is exciting & satisfying to your palate.

Napa Valley Bordeaux Cherry Balsamic Chicken Livers:

With this recipe, I’m using Napa Valley Bordeaux Cherry Balsamic Vinegar. Mix a combination of Bordeaux cherries with high quality barrel-aged balsamic vinegar from Modena, Italy, and what you get is a bottle of liquid gold!

Adding another layer of flavor with Napa Jack’s Poultry Rub for Chicken & Fish adds more complexity to this delicious recipe.

This spice rub provides a wonderful base of savory flavors that serve as a foundation of umami.

Prep Time: 10 min
Cook Time: 15 min
Yield: 3 – 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Rinse chicken livers in cold water, drain and pat dry.
Trim any sinews from chicken livers.
Combine dry rub and flour, cayenne pepper, gumbo file, and dredge chicken livers in the mixture. Allow to sit for 5 – 10 min, and then re-dredge to get a good coating on the livers. Gently shake of excess flour mixture.
In a large sauté pan, heat butter and olive oil, on high heat.
Brown chicken livers in butter/oil mixture, making sure both sides are seared well, and then reduce heat till cooked through. After about 3 – 5 min, cut into one of the largest livers to check the color of the inside of the liver, and taste to make certain it has cooked to your liking.
When satisfied that the livers have cooked through as much as you desire, and have a nice brown crust, sprinkle with sea salt & black pepper.
Drizzle livers with Napa Valley Bordeaux Cherry Balsamic Vinegar, sprinkle with parsley, transfer to a serving plate, and keep hot under a loose foil tent in the oven, for a few minutes before you serve.