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Juicy chicken liver in tarragon sauce

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Ingredients for 2 servings:

  • 350 g chicken liver(s)
  • 3 shallots
  • 1 sprig(s) tarragon
  • 1 tbsp oil
  • 1 tbsp Balsamic vinegar, white
  • 250 ml water
  • 30 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Brown the liver on all sides in oil that isn’t too hot for a few minutes. Be careful, it should stay nice and moist. Then remove from the pan and keep warm. Slice the shallots and sauté them in 10g of butter, deglaze with the vinegar, and add the water. Pluck the tarragon leaves from the sprig and finely chop them, add them to the sauce, and simmer for about 8 minutes. The shallots should be soft. Season with salt and pepper, and add the remaining butter. Add the liver to the sauce and let it simmer for a few minutes. Serve with basmati rice and a fresh salad.

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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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