Chicken Liver Mousse with Red-Wine-Glazed Prunes
For this silky mousse, chef Aaron Barnett cooks chicken livers in brandy and honey; the wine-glazed prunes he serves alongside are so good, you'll want to double the recipe. Slideshow: Chicken Liver Recipes
November 2013
Gallery
Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
Make Ahead
The chicken liver mousse and glazed prunes can be refrigerated separately for up to 3 days.
Suggested Pairing
The sweet richness of the dish makes it a good match for a bright-berried Oregon Gamay Noir from Portland. For an easier-to-find Gamay, try one from Beaujolais.