Ingredients
12 slices white bread, crusts removed
2 tablespoons unsalted butter
1 small onion, diced into 1/4-inch pieces
1 rib celery, diced into 1/4-inch pieces
5 chicken livers
10 chestnuts, blanched and peeled if fresh, roughly chopped
1/2 teaspoon coarsely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper
1/4 cup heavy cream
2 tablespoons Cognac
1 bunch watercress, large stems removed, finely chopped
1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Preparation
Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, Cognac, and watercress.
