An Easy Weeknight Dinner for Two

For an easy weeknight dinner, prep everything in the morning and put this together just before serving.

The combination of cream, wine reduction, and peppercorns creates a sauce that's both classic and indulgent. Dreamstime/TCA

This is a delicious variation on the usual chicken liver, onions, and bacon. Here the flavors are combined to create an outstanding main course.

Chicken livers should be browned yet slightly pink inside, so they retain their silky quality. If overcooked, the chicken livers will have a grainy texture. Pancetta, Italian cured bacon, will give the sauce a subtle bacon flavor. Regular bacon will add a smoky touch. The green peppercorns bring zest, while the cream softens the sauce to give it elegance as well as spice.

For an easy weeknight dinner, prep everything in the morning and put this together just before serving. Serve with steamed white rice and sauteed green vegetables. Complement this with a delicious California chardonnay or pinot noir for a pleasing pairing.

Sauteed Chicken Livers With Green Peppercorns

Serves 2

• 1/4 pound pancetta or bacon, thinly sliced
• 2 tablespoons unsalted butter, divided
• 2 tablespoons oil, divided
• 1 pound fresh chicken livers, rinsed and cleaned
• 2 medium shallots, finely chopped
• 3/4 pound mushrooms, thinly sliced
• 1/3 cup white wine vinegar or green peppercorn vinegar
• 3/4 cup chicken or veal stock
• 1/3 cup whipping cream
• 1/2 teaspoon green peppercorns, rinsed well
• 1/4 teaspoon salt
• Pinch finely ground pepper to taste
• Italian parsley sprigs, for garnish

In a medium skillet fry pancetta or bacon over medium heat until crisp. Drain on paper towels and crumble. Drain off drippings.

To skillet, add 1 tablespoon butter and 1 tablespoon oil and heat over medium-high heat. Add livers and brown over very high heat, turning frequently, for about 2 to 3 minutes. The interior should still be pink. Remove from pan onto a plate and let rest.

Add remaining butter and oil to pan. Add shallots and saute over medium heat until softened. Add mushrooms and continue cooking 2 minutes. Remove vegetables. Drain off excess fat but do not wash pan.

Place pan back on medium heat and add vinegar and stock. Bring to boil, stirring and scraping browned bits. Boil about 1 minute, until reduced to 1/2 cup. Add cream and green peppercorns and simmer until slightly thickened. Add salt and pepper.

Add livers, bacon, and vegetables to reheat and taste for seasoning. Arrange on a plate, garnish with parsley, and serve immediately.

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