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Chicken liver with grapes

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Ingredients for 4 servings:

  • 250 g grapes, light
  • 250 g poultry liver(s) (chicken)
  • 2 shallots
  • 40 ml Madeira or port wine
  • 75 g butter
  • salt and pepper
  • Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the grapes lengthwise and remove the seeds. Melt the butter in a pan and toss the grapes until hot. Remove and keep warm. Now fry the floured liver, cut into bite-sized pieces, in the pan, seasoning with salt and freshly ground pepper. Add the liver pieces to the grapes and keep warm. Heat the finely diced shallots in the pan until translucent. Deglaze with the Madeira and reduce slightly. Add the grapes and liver, heat briefly again, toss to combine, and serve immediately. Serve with a baguette and a well-chilled Riesling or Pinot Gris.

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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.

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