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"I wonder why many people do not fully appreciate chicken liver, which is so much a part of French, English, Italian, and Jewish cooking. It is inexpensive, readily available, and nutritious\u2014a serving of liver gives you a good dose of iron. If you still are not convinced of its merits, the baked chicken liver I often ate during my childhood is a delicious way to get over the squeamishness some diners have when it comes to this versatile meat. I grew up on a farm, so my version of baked chicken liver is meatier than some. (While working on this month&amp;#039;s column, I actually called my mother to refresh my memory of how she made it.) However, it&amp;#039;s still fairly smooth in texture because of the recipe&amp;#039;s cream and eggs. In France, chicken liver is often served with quenelles, large gnocchi that have been stewed in a delicate tomato sauce with olives and mushrooms. A warm g\u00E2teau of chicken liver makes a perfect lunch when accompanied by toasted bread and a salad of spinach and tomatoes seasoned with a light vinaigrette. It can also be a deliciously unexpected side to roast chicken. In the tradition of Lyon, they make a fancier variation called g\u00E2teau de foie blond so delicate and light it is practically a custard. This version is even more sophisticated served with a crayfish-bisque sauce. Whichever recipe you choose, keep in mind that unlike a liver p\u00E2t\u00E9, these dishes are best devoured warm from the oven. What to Drink  A slightly chilled Beaujolais that is &amp;quot;fruity, ripe, and fresh&amp;quot; makes a good companion for mousselike meat dishes, says Daniel Johnnes, the wine director of Daniel restaurants. &amp;quot;Lots of fruit gives it acidity,&amp;quot; he explains, which helps cut the unctuousness of such meals as p\u00E2t\u00E9 de foie gras or baked chicken liver. Johnnes suggests the 2005 or 2006 Moulin-\u00E0-Vent Cru by Joseph Drouhin ($17). The 2006 Domaine du Vissoux Fleurie ($18) would do the trick too, or a 2005 or 2006 Ch\u00E9nas by Hubert Lapierre ($17). &amp;quot;If you want to be more adventuresome,&amp;quot; Johnnes says, &amp;quot;I&amp;#039;d try a red Arbois, like the 2003 vintage Poulsard M by Jacques Puffeney,&amp;quot; an offbeat, unfiltered $23 wine from a cult-favorite vintner in the Jura region of France. &amp;quot;I love it with sausages and p\u00E2t\u00E9s.&amp;quot; Click here to see the recipe for Baked Chicken Liver. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1633/daniels-dish-smooth-move-a-46707/>