Seared Chicken Livers with Port Wine Reduction & Caramelized Shallots

Clean the chicken livers by trimming away any connective tissue and patting them dry with paper towels. Season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.

Peel the potato and cut into 1/2-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until tender.

While the potato cooks, slice the shallots thinly and mince the garlic cloves.

Heat 1 tablespoon of ghee in a medium skillet over medium-low heat. Add the sliced shallots with a pinch of salt and cook slowly for 10-12 minutes, stirring occasionally until they become golden and caramelized.

Add the minced garlic and thyme leaves from 1 sprig to the shallots and cook for 1 minute until fragrant.

Increase heat to medium-high and add the port wine, balsamic vinegar, and 1 teaspoon of honey. Allow the mixture to simmer and reduce by half, about 4-5 minutes.

Add the chicken stock and continue to simmer until the sauce thickens slightly, about 3-4 minutes. Remove from heat and set aside.

Drain the potatoes and return them to the pot. Mash roughly with a fork, season with remaining salt and pepper, and cover to keep warm.

Heat the remaining 1 tablespoon of ghee in a separate skillet over medium-high heat until hot but not smoking.

Add the chicken livers to the hot skillet and sear for 2 minutes on each side for medium-rare (or 3 minutes for medium). The exterior should be caramelized while the interior remains slightly pink.

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté just until wilted, about 1-2 minutes. Season with a pinch of salt.

To plate, spread the mashed potato on one side of the plate, place the wilted spinach alongside, and arrange the seared chicken livers on top. Spoon the port wine reduction and caramelized shallots over the livers.

Garnish with the remaining thyme sprig and serve immediately.