Fried Chicken Liver in Port Wine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g poultry liver
- 2 onions)
- 200 ml port wine
- 200 ml cream
- 1 teaspoon peppercorns, green
- 0.5 ½ bunch parsley
- Pepper, black, coarsely ground
- salt
- 2 pear (s), preserved
- Cranberries
Print Recipe
Pin Recipe Instructions
- Free the poultry liver from tendons and veins. Cut into pieces a good centimeter in size. Cut the onions into fine strips. Halve the pears and cut into fans. Wash the parsley, pluck the leaves and chop finely.
- Fry the onions in a large pan with butter, add the chicken liver and fry well. Season with pepper and salt. Deglaze with the port wine and reduce to at least halfway.
- Add the green pepper and the cream. Let it simmer again until a creamy sauce is formed. Season again to taste and sprinkle with the parsley. Arrange on a warm plate. Place the pear fan and a teaspoon of cranberries on the edge of the plate as a garnish.
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