Mild Chicken Liver with Honey and Rosemary
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken liver (s)
- 0.5 ½ bunch spring onion (s)
- 2 tablespoon olive oil
- 1 ½ tablespoon honey
- 1 large clove (s) garlic or 2 small ones
- 1 teaspoon, heaped rosemary, chopped
- 250 ml broth
- 100 g cream
- salt
Print Recipe
Pin Recipe Instructions
- Cut the liver into pieces, removing the hard and sinewy parts. Fry in hot olive oil. Add the stock, honey, the finely diced garlic and rosemary and let it reduce a little. Then stir in the cream and add the spring onions, cut into rings. If necessary, add salt to the sauce and thicken with a little flour.
- This goes well with a simple Waldorf salad (roughly grate the same amount of apples and celeriac, mix with mayonnaise and roughly chopped walnuts) and bread dumplings or rosemary potatoes.
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