Chicken Liver in Creamy Mustard Sauce

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.

Summary

Ingredients

• Chicken liver – 300 g
• Cream, 33% fat – 100 ml
• Granular mustard – 1 teaspoon
• Garlic – 1 clove
• Salt – 0.2 teaspoon
• Ground black pepper – 1 pinch
• Fresh parsley – 1-2 sprigs (+ for serving, optional)
• Vegetable oil – 15 ml (1 tablespoon)

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Instructions

1. Remove the veins from the chicken liver and cut into large pieces.
2. Heat vegetable oil in a skillet over medium-high heat. Add the liver pieces.
3. Fry on each side for 2 minutes, until light golden brown.
4. Transfer the liver to a plate and cover with foil to keep warm.
5. Add the cream to the skillet. Cook over low heat for 2-3 minutes, until lightly thickened.
6. Mince the garlic (using a fine grater or press) and finely chop the parsley.
7. Add the granular mustard, minced garlic, and chopped parsley to the cream. Season with salt and pepper. Heat for 1 minute over low heat.
8. Return the liver to the skillet. Cover and simmer over low heat for 2-3 minutes.
9. Serve immediately. Plate with mashed potatoes or another side dish, adding a few tablespoons of sauce and 3-4 pieces of liver per serving. Garnish with fresh parsley if desired.

Enjoy your meal!