Sauteed Chicken Livers with Blueberry Vinegar

Directions

1. 1
   Melt the butter in a large heavy skillet and gently saute the scallions for 5 minutes.
2. 2
   Shake the flour in a plastic bag with the spices, salt and pepper.
3. 3
   Drop the livers into the bag with the flour, shake them to coat well, and empty bag into a strainer set over a bowl.
4. 4
   Shake the strainer to remove excess flour.
5. 5
   Return the skillet with the scallions to the stove, braise the heat, and when hot add livers and cook, turning occasion-ally, for about 5 minutes or until livers are browned slightly stiffened.
6. 6
   Remove them with a spoon and keep warm.
7. 7
   Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls.
8. 8
   Whisk in the creme fraiche and boil for 1 minute.
9. 9
   If you are using fresh blueberries, add them to the sauce and simmer gently for another 2 or 3 minutes, just long enough to heat the berries through without overcooking them.
10. 10
    Arrange the livers on serving dishes and spoon the sauce over them.
11. 11
    Serve immediately.