For the two of you who got past the title, hang on for just one more moment – we’re gonna talk about what you’ve been missing out on with chicken livers. Yes, really.
Livers get a bad rap as scary gross organs that no one under the age of seventy would ever touch. I’m here to tell you about the whole world of flavor you’re missing out on, starting with these Bacon-Wrapped Livers with Fig Compote. There’s no denying that livers aren’t pretty, but we’re following the most basic rule of appetizers: wrap it in bacon. All they need is a little salt, a little pepper, and a heaping scoop of sweet figs simmered in wine.
Livers are so deeply umami-rich that they need some good salty bacon to balance them out. They’re great right there, full stop, but if you want to go all the way you can balance out that salt with a sweet dipping sauce. Honey is more traditional, but we all know how bad I am about messing with traditions.
The fig compote here is super straightforward. Dried figs and thyme are simmered in red wine, then whirled through a food processor to make a thick paste. Add a splash more wine to reach a jam-like consistency and you’re in saucy heaven. Highly recommended to make double the compote and spread it on toast or pair it with brie!
Still looking for another New Years Eve appetizer? If you’re even a little curious, this is a great way to test out liver – you can’t beat the pairing of bacon and fig jam. If you’re already initiated into the magic of bacon-wrapped livers, this compote takes them to a whole different level that you’ll absolutely love.
- 1/2 lb. bacon
- 1 lb. chicken livers cleaned & trimmed
- salt & pepper to taste
- 1/2 cup dried figs chopped
- 2 T. brown sugar
- 1 cup dry red wine
- 1/2 t. thyme
- 1/4 t. salt
Preheat oven to 350°.
Cut bacon slices in half and wrap a piece around each liver, tucking the loose ends underneath.
Arrange on a foil-lined sheet and sprinkle with salt & pepper. Bake at 350° for 20-25 minutes.
While livers are cooking, combine figs, sugar, and 1/2 cup wine in a small saucepan.
Bring to a boil; add thyme and salt. Reduce heat and simmer 10 minutes until thickened.
Blend in a food processor to make a thick paste.
Return the fig paste to the saucepan to warm. Slowly add remaining wine until it reaches a spreadable consistency.
When livers are done baking, turn the broiler on for a couple minutes to crisp the bacon.
Serve the bacon-wrapped livers with fig compote for dipping.