2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth
How to Make It
Preheat the oven to 400°. Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes. Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes. Add the shallot and garlic and cook until softened. Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm. Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.
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