Venetian chicken liver

Ingredients for 4 servings:

• 3 shallots, diced
• 600 g poultry liver(s), chicken or turkey, cleaned
• 1 sprig(s) oregano, leaves picked, finely chopped
• 40 g butter
• Salt
• Black pepper, freshly ground
• 40 g pine nuts
• 40 g raisins
• 60 ml balsamic vinegar
• 100 ml chicken stock

Instructions

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

Melt the butter in a pan and add the liver. Season with salt and pepper and fry briefly (season the liver in the pan first, otherwise it will quickly become dry and hard). Turn the liver pieces over and season with salt and pepper again. Add the shallots, pine nuts, and raisins and fry for about 1 minute. Sprinkle in the oregano. Deglaze with the balsamic vinegar and reduce to a boil. Then pour in the chicken stock, bring to a boil briefly, and serve immediately. Side dishes: mashed potatoes, fried polenta, or a green salad with vinaigrette and Parmesan shavings. Tip: This becomes an absolute feast if you use homemade “brown chicken sauce” (see recipe) instead of the stock.