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Mild chicken liver with honey and rosemary

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Ingredients for 4 servings:

  • 600 g chicken liver(s)
  • ½ bunch of spring onions
  • 2 tbsp olive oil
  • 1 ½ tbsp honey
  • 1 large garlic clove(s) or 2 small
  • 1 tsp, heaped rosemary, chopped
  • 250 ml broth
  • 100 g cream
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

inexpensive and easy

Cut the liver into pieces, removing any tough or stringy parts. Brown in hot olive oil. Add the broth, honey, finely diced garlic, and rosemary, and simmer slightly. Then stir in the cream and add the sliced ​​spring onions. Season the sauce with salt if desired and thicken with a little flour. Serve with a simple Waldorf salad (coarsely grate equal amounts of apples and celeriac, mix with mayonnaise and coarsely chopped walnuts) and bread dumplings or rosemary potatoes.

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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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