Chicken Liver with Marsala Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken liver (s), or other poultry liver
- Oil, for frying
- 2 tablespoon bacon, diced or diced ham
- 1 small onion (s), diced
- 75 ml Marsala
- 75 ml red wine
- 75 ml poultry stock
- Sauce thickener, darker
- salt and pepper
- possibly butter
Print Recipe
Pin Recipe Instructions
- Sweat diced ham and onion in oil. Add cleaned chicken livers and fry over medium heat until just barely done. Remove and set aside.
- Deglaze the roast with the liquids and allow to reduce a little. Tie with a sauce thickener and season with salt and pepper. Possibly add a pinch of butter.
- Mashed potatoes go well with it.
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