Chicken liver and prune fricassee


4 people
Ingredients :
500g of chicken livers
500g of Agen “large” prunes
100g of finely chopped smoky bacon
1 glass of dry white wine
100ml of cream
1 small glass of Cognac
Salt, pepper
Preparation
Put the Agen prunes in a saucepan with the white wine and the Cognac, and simmer gently for 10 minutes. Clean the livers and cut them in half. In a sauté pan, sear the livers in a mixture of oil and butter, turning them occasionally. Season, and cook for 20 minutes. Simultaneously, in a frying pan, cook the diced bacon until golden. Once the livers are cooked, add the smoky bacon, the prunes and the lemon juice. Simmer together for 15 minutes over a low heat.