in Recipes

Chicken liver with fresh herbs and onions

updated

Spread the love

Ingredients for 2 servings:

  • 400 g poultry liver(s)
  • 2 onions, white
  • 10 sage leaves
  • 10 sprigs of oregano
  • 2 tbsp vegetable oil
  • 2 tbsp white wine
  • some flour
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the livers, rinse them, and pat them dry. Peel the onions and slice them into half rings. Wash the sage and oregano and spin them dry. Roughly chop the oregano and leave the sage leaves whole. Season the livers with salt and pepper and dust with a little flour. Heat the oil in a large pan and briefly sear the livers on each side. Remove from the pan and keep warm. Lightly brown the onions in the frying fat, then add the sage and oregano and brown them briefly. Deglaze with the wine, return the livers to the pan, and braise for a few more minutes. This goes very well with mashed potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quick chicken fricassee in pies

Asparagus and potatoes with rump steak