Published: February 2010
Higdos de pollo fritos - Fried Chicken Livers with Radish Caper Salad and Mustard Vinaigrette  

by Thei Zervaki



Serves 1

6 free-range chicken livers

Buttermilk (for soaking)

Salt

Flour

1 T olive oil

Butter (1 knob + 1 tsp)

white wine

1 tsp Dijon mustard

¼ cup chicken stock

For salad:

1 French breakfast radish

1 Black radish

6 large salted capers

1 tsp scallions

1 quail egg – boiled for 5 minutes and sliced in half

For dressing:

1 T sherry vinegar

3 T olive oil

1 clove garlic

zest from ½ lemon

Chicken Livers:

Soak chicken livers in buttermilk overnight.

Remove from buttermilk, season with salt and dust with flour.

Pan fry in olive oil and butter over medium-high heat for about 2 minutes per side. (Cook to medium – the chicken livers should remain tender.)

When crispy on the outside, remove from pan and place on paper towel to let some of the oil soak off.

There should be just a bit of oil left in the pan. Deglaze the same pan with some white wine.

Add Dijon mustard and chicken stock to pan. Reduce until sauce has a slightly thick consistency. Add 1 tsp butter and cook for one more minute.

Transfer sauce to plate and place chicken livers on top of sauce.

Salad Dressing:

Combine sherry vinegar, olive oil, garlic and lemon zest and purée.

Salad:

Wash radish greens (tops) and remove. Thinly slice radishes.

Mix sliced radishes, radish greens, capers and thinly sliced scallions.

Toss with Salad Dressing.

Place salad on top of chicken livers, finish with sea salt and top with quail egg.

STORY:

People in the South love liver - as long as it’s fried! The fried chicken livers from Chef Robert Phalen represent a Southern tradition with a Spanish twist because they are combined with ingredients like spicy mustard, capers and quail eggs. This recipe also honors local and sustainable food. "It's all about taking different cuts of meat and turning them into really good menu items," says Phalen. "Sometimes offal is actually the most tender cut." Since the recipe even makes use of the whole radish nothing gets wasted, which means a Southern dish that shows respect for local resources and produce.

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