Summary

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

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Instructions

1. 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.
2. 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.