Chicken Liver in Marsala Sauce

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 tablespoon pine nuts
  • 2 tablespoon butter
  • 0.5 ½ bunch sage
  • 700 g turkey liver or chicken liver
  • 100 g bacon, mixed, smoked
  • 1 onion (s)
  • salt and pepper
  • 1 tablespoon flour
  • 8 tablespoon Marsala
  • 0.25 liter ¼ chicken stock
Chicken Liver in Marsala Sauce
Chicken Liver in Marsala Sauce

Instructions

  1. Roast the pine nuts in a pan until golden brown, remove and set aside.
  2. Pat the poultry liver dry, clean and cut into pieces. Finely dice the peeled onion and bacon.
  3. Pluck the sage leaves from the stalks and fry them briefly in a tablespoon of butter in the pan. Take out, set aside.
  4. Briefly fry the bacon in the frying fat, add the second tablespoon of butter and the onion cubes, sauté. Add the liver and fry over medium heat for about five minutes. Season with salt and pepper, dust with the flour, mix well. Deglaze with marsala and poultry stock and leave to stand on the pan with the lid on for five minutes. To taste. Serve sprinkled with the pine nuts and sage leaves.
  5. Polenta slices go well with it.

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