Chicken Liver with Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken liver (s), frozen
- 1 can pineapple, cut into pieces (580 ml)
- 1 leek
- 2 onions)
- 1 cup whipped cream, (200 g)
- 4 tablespoon flour
- 0.25 liter ¼ stock, (instant)
- 1 tablespoon curry powder
- 1 squirt lemon juice
- 1 dash Worcester sauce
- 40 g butter
- salt
- Pepper White
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Drizzle the defrosted chicken liver with lemon juice and Worcester sauce, season with salt and pepper. Fry in clarified butter, dust with 3 tablespoons of flour, finish frying, remove from the pan and keep warm.
- Cut the leek into rings and sweat in the pan until translucent. Drain the pineapple, collect the juice. Add the pineapple pieces to the leek, fry them briefly, remove the salt and pepper from the pan and add to the liver.
- Melt the butter in the pan and sweat the finely chopped onions in it until translucent. Stir in the remaining flour with a whisk, sprinkle with curry, deglaze with pineapple juice, fill up with cream and meat stock, boil to a creamy sauce, season with salt and pepper. Add the warm liver, leek and pineapple mixture, do not let it boil any more.
- Ribbon noodles or rice go very well with this.
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