Summary

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

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Instructions

1. Sweat diced ham and onion in oil. Add cleaned chicken livers and fry over medium heat until just barely done. Remove and set aside.
2. 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.
3. Mashed potatoes go well with it.