Sauteed Chicken Livers With Shallot Gravy

Heat 1 tablespoon butter in a 2-quart heavy saucepan. Add the garlic and cook on low 1 to 2 minutes. Add the shallots and salt and cook on medium, stirring occasionally to prevent scorching, until the shallots are caramelized to a golden brown, about 20 to 30 minutes.

Deglaze the pan with the vinegar and then add the bay leaf, thyme and chicken stock. Bring to a boil, then reduce to a simmer and cook until the liquid is reduced by more than half, about 40 minutes. Remove the bay leaf and thyme.

Transfer to a blender and puree, and then push the sauce through a sieve or strainer. Season to taste with salt and pepper. It should be about the thickness of a light gravy.

Rinse and pat dry the chicken livers. Place the flour in a plastic bag and season generously with salt and pepper. Add the livers, close the bag and shake to coat the livers in the seasoned flour.

Heat the vegetable oil in a large skillet until very hot. Shake off the excess flour from the livers and put them in the pan in one layer. Sear for about 3 minutes, then turn the livers and sear the other side for about 3 minutes.

Add the ham and shallot sauce and cook until the sauce is reduced to a thick gravy, 5 to 10 minutes. Stir in the remaining 3 tablespoons butter and the parsley. Adjust salt and pepper to taste.