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

Print Recipe Pin Recipe

Instructions

1. Rinse the chanterelles briefly and pat dry. Halve larger mushrooms. Quarter and slice the onions. Wash the cleaned liver briefly and pat dry thoroughly.
2. Heat 2 tablespoons of oil in the pan and fry the onion slices until crispy. Then take the fried onions out of the pan and set aside.
3. In the meantime, season the liver with salt and pepper and turn in the flour.
4. Heat the rest of the oil in the pan. Sear the liver on both sides until golden, then remove and keep warm.
5. Place the chanterelles in the pan with the frying fat, fry for approx. 5 minutes. Sprinkle with parsley and season with salt and pepper. Finally add the liver and onions and mix everything together carefully.
6. This goes well with mashed potatoes.