Chanterelles with Chicken Liver

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rinse the chanterelles for 1 minute and pat dry. Halve any larger mushrooms. Quarter and slice the onions. Rinse the chicken liver for 1 minute and pat dry thoroughly.
Heat 2 tablespoons oil in a pan over medium-high heat and fry the onion slices until crispy. Remove the fried onions and set aside.
Season the chicken liver with salt and pepper, then coat in flour.
Heat the remaining 4 tablespoons oil in the pan over medium-high heat. Sear the liver on both sides until golden and cooked through to an internal temperature of 74°C (165°F). Remove and set aside.
Add the chanterelles to the pan with the cooking fat, fry over medium heat for 5 minutes. Sprinkle with parsley and season with salt and pepper. Add the liver and onions back to the pan and mix carefully.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.