Chicken liver in Marsala sauce

Ingredients for 4 servings:

• 2 tbsp pine nuts
• 2 tbsp butter
• ½ bunch sage
• 700 g turkey liver or chicken liver
• 100 g bacon, streaky, smoked
• 1 onion(s)
• salt and pepper
• 1 tbsp flour
• 8 tbsp Marsala
• ¼ liter chicken stock

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roast the pine nuts in a pan without fat until golden brown, remove and set aside. Pat the chicken liver dry, trim and cut into pieces. Finely dice the peeled onion and bacon. Pluck the sage leaves from the stalks and fry briefly in a tablespoon of butter in the pan. Remove and set aside. Briefly fry the bacon in the frying fat, add the second tablespoon of butter and the diced onion, and sauté. Add the liver and fry over medium heat for about five minutes. Season with salt and pepper, dust with flour, and mix well. Deglaze with Marsala and chicken stock and let simmer with the lid on the pan for five minutes. Season to taste. Serve sprinkled with the pine nuts and sage leaves. Serve with polenta slices.