Chicken Liver Danish Way

Summary

Ingredients

• 600 g chicken liver (s)
• Salt, sweet paprika, flour
• 50 g butter, clarified
• 30 g butter, fresh
• 50 g bacon, lean, diced
• 60 g onion (s), diced
• 200 g mushrooms, cut
• 100 g tomato (s) meat, diced
• 400 ml cream
• sugar

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Instructions

1. Season the chicken liver with salt and dust with paprika and flour. Heat the clarified butter in a frying pan over medium-high heat. Fry the chicken liver for 3-4 minutes until golden on the outside and cooked through. Transfer to a prepared dish.
2. In the same frying pan, melt the fresh butter over medium heat. Add the diced bacon and cook for 2-3 minutes until starting to brown. Add the diced onions and cook for 2-3 minutes until softened. Sprinkle 1 teaspoon of paprika over the mixture, then add the mushrooms and tomatoes. Cook for 3-4 minutes, stirring occasionally. Pour in the cream and simmer for 5-7 minutes until the sauce thickens slightly. Season with a pinch of sugar and salt to taste. Pour the sauce over the chicken liver and toss gently.
3. Serve with mashed potatoes and celery salad with grated apples.