Recipe for Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
1 lb Chicken livers rinsed and dried
1/2 cup All-purpose flour seasoned with
Salt to taste and
Freshly-ground black pepper to taste
2 lrg Leeks, much of green included rinsed, and cut in 2" batonettes
1/2 lb Dried apricots
1 cup Balsamic vinegar
3 tbl Butter
Instructions:
Instructions: In a 12- to 14-inch saute pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Saute chicken livers until crisp and golden-brown, about 8 to 10 minutes, and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.

This recipe yields 4 servings.

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