Chicken Liver Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g poultry liver
- 1 onion (s)
- 2 cups whipped cream
- salt and pepper
- broth, instant
- 200 g rice
- Water (salt water)
- some oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water as usual. Clean the poultry liver and cut into bite-sized pieces. Peel onions and cut them into fine pieces.
- Heat a little oil in a non-stick pan. Sweat the onion in it until translucent. Turn down the heat. Add the poultry liver and stew for 10 minutes with the lid closed. Stirring occasionally. Then pour on the cream. Season to taste with salt, pepper and the instant stock. Serve with the rice.
- I don`t thicken the sauce, the cream already has enough calories. The recipe lives from the inherent taste of the liver!
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