Summary

Ingredients

• 300 g chanterelles, fresh
• 500 g chicken liver (s), firsch
• 2 medium onion (s)
• 6 tablespoon oil (sunflower oil)
• salt
• Pepper, a.d.M.
• Flour for turning,
• 1 tablespoon parsley, chopped

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Instructions

1. 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.
2. 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.
3. Season the chicken liver with salt and pepper, then coat in flour.
4. 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.
5. 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.