Summary

Ingredients

• 500 g chicken liver (s)
• 60 g butter
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ mace, ground
• 2 tablespoon tomato paste
• 2 tablespoon honey, (acacia honey)
• 2 tablespoon balsamic vinegar
• 400 ml Madeira (Portuguese sweet wine), medium-sweet (semi-sweet)
• salt
• Black pepper from the mill

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Instructions

1. Crush the fennel seeds very finely in a mortar (you can of course also use ground fennel seeds). Mix with the coriander and the mace. Add tomato paste, honey and balsamic vinegar and stir everything well.
2. Clean the chicken liver and cut into pieces of equal size. Pat dry as best you can. Then fry half the amount in half the butter over high heat until golden brown. This takes about 30-50 seconds. Take out and place on a plate. Do the same with the other half of the chicken liver and the other half of the butter.
3. Deglaze the frying stock with the Madeira and stir in the tomato paste-honey-balsamic-herb mixture and let the whole thing simmer by half. Season to taste with salt and pepper.
4. Now add the chicken liver again and let it warm up for about 1 minute.
5. It goes well with pasta and, like, recently with me, green asparagus with cherry tomatoes. But a rocket salad also tastes good with it.