Summary

Ingredients

• 250 g rapes, liht-colored
• 250 g poultry liver, (chicken)
• 2 shallot (s)
• 40 ml Madeira or port wine
• 75 g butter
• salt and pepper
• Flour

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Instructions

1. Halve the grapes lengthways and remove the cores.
2. Melt the butter in a pan over medium heat. Add the grapes and cook for 2-3 minutes, stirring occasionally, until heated through. Transfer to a warm plate.
3. Cut the chicken liver into bite-sized pieces and coat lightly with flour. Season with salt and pepper.
4. In the same pan, fry the liver pieces over medium-high heat for 3-4 minutes until cooked through (internal temperature should reach 74 °C / 165 °F). Transfer to the plate with the grapes and keep warm.
5. Add the finely diced shallots to the pan over medium heat and cook for 2-3 minutes, stirring occasionally, until translucent.
6. Deglaze the pan with the Madeira or port wine and simmer for 2-3 minutes until slightly reduced.
7. Return the grapes and liver to the pan, toss gently to combine, heat through for 1 minute, and serve immediately with baguette and a well-chilled Riesling or Pinot Gris.