Chicken Liver in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 pts. Chicken liver (s)
- 2 onions)
- 1 apple
- 1 shot red wine, great
- some flour
- 1 tablespoon rapeseed oil
- salt and pepper
- thyme
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions and cut into thin slices. Peel the core and dice the apple. If necessary, shred the liver a little, or separate the tendons.
- Brush a pan with the oil, fry the onions briefly, fry the liver on top and also fry. Deglaze with the red wine and add the apple cubes. Let the red wine boil down a little, stirring often. Dust with a little flour and stir in until the sauce is thick enough. Finally, season with the spices.
- We just eat bread or baguette with it.
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