Sauteed Chicken Livers With Shallot Gravy - from Smokejack

Sauteed Chicken Livers With Shallot Gravy - from Smokejack

FROM THE MENU OF . . . SMOKEJACK BLUES & BARBEQUE
29 S. Main St., Alpharetta
770-410-7611

Q: Could you publish the recipe for Smokejack's sauteed chicken livers? They are the best thing I've ever tasted coming from a chicken!
EMILY PARSONS, Johns Creek

A: Not a fan of chicken livers? Well, that just leaves more of this delicious preparation for the rest of us. Executive chef John Umberger quickly sears the livers and then adds country ham and a rich shallot gravy to soak up all the pan flavors.
"The sweetness of the shallots and the saltiness of the country ham are kind of natural partners for the chicken livers, " said Umberger, who features the dish occasionally as a special appetizer.