Chicken Liver Danish Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Salt the chicken liver, dust with paprika and flour, fry in clarified butter and empty into a prepared dish.
- Fry the butter, bacon and onions in the same frying pan. Sprinkle 1 teaspoon of paprika over it, add the mushrooms and tomatoes, sweat for a short time, then top up the cream and cook until the sauce is lightly thickened. Season with a pinch of sugar and possibly a little salt, pour over the chicken liver, toss and serve.
- Mashed potatoes and celery salad with grated apples.
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