Chicken Liver in Creamy Mustard Sauce

by Editorial Staff

A chic recipe for the perfect chicken liver! You will spend 15 minutes cooking, and as a result, you will find the most tender, juicy liver in an original creamy sauce with notes of garlic, herbs, and bursting mustard seeds.

Servings: 2

Ingredients

  • Chicken liver – 300 g
  • Cream, 33% fat – 100 ml
  • Granular mustard – 1 teaspoon
  • Garlic – 1 clove
  • Salt – 1/5 teaspoon
  • Ground black pepper – 1 pinch
  • Fresh parsley – 1-2 sprigs (+ for serving, optional)
  • Vegetable oil – 15 ml (1 tablespoon)

Directions

  1. Peel the liver of veins and cut into large pieces.
  2. Heat vegetable oil in a skillet and add chicken liver to it.
  3. Fry the offal on each side for 2 minutes, until light golden brown.
  4. Transfer the liver to a plate and cover with foil – this will keep the liver warm and cook until tender.
  5. Add the cream to the skillet and cook over low heat for 2-3 minutes, until lightly thickened.
  6. Grate the garlic on a fine grater or pass through a press. Rinse the parsley, dry, and chop finely.
  7. Add grainy mustard, chopped garlic, and parsley to the cream. Season with salt and add black pepper. Heat the sauce for another 1 minute.
  8. Put the fried liver in a creamy mustard sauce, cover, and simmer for 2-3 minutes over low heat.
  9. Chicken liver in creamy mustard sauce is ready. It is best to serve immediately, but even when cold, such a liver retains its juiciness and taste.
  10. You can cook any side dish, I have mashed potatoes. Add a few tablespoons of sauce and 3-4 pieces of liver to a plate, garnish with parsley leaves.

Enjoy your meal!

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