John Myers
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Chicken Liver in Balsamic Onions
The perfect chicken liver in balsamic onions recipe with a picture and simple step-by-step instructions.
Chicken Liver
- 400 g Chicken liver
- 5 tbsp Flour
- 3 tbsp Oil: sun + olive
- 3 tbsp Black pepper from the mill
- 3 tbsp Sea salt from the mill
Balsamic onions
- 2 tbsp Oil: sun + olive
- 3 piece Onion red, great
- 1 piece Clove of garlic fresh
- 2 tsp Sugar brown
- 4 tbsp Dark balsamic vinegar
- 4 tbsp Favorite red wine, dry
- 4 tbsp Organic vegetable broth from the carton cooking water
- 2 piece Bay leaves small
- 1 piece Young sprig of rosemary from the herb patch
- 1 piece Sea salt from the mill
- 1 piece Black pepper from the mill
triplets
- 0,5 liter Water cold
- 2 tsp Organic vegetable stock instant
- 300 g 8 St. Drillinge
Chicken Liver
- Thoroughly “clean” the room temperature chicken liver, rinse and pat dry. Preheat the oven and a dinner plate to 60 ° C. Put the oil in a pan and heat it up moderately. Flour the liver, fry in the hot oil for approx. 2 minutes on each side until golden brown, place on the preheated dinner plate, pepper and keep warm in the oven.
Balsamic onions
- Peel, halve and slice the onions and garlic. Rinse the rosemary sprig and spin dry. Put the oil in the hot pan (from frying the liver), heat it up moderately and sauté the onion and garlic slices in it, sprinkle with the sugar and let it caramelize for about 3 minutes, stirring. Deglaze with basamico, red wine and vegetable stock, add the bay leaves and rosemary sprig and stir. Reduce as desired over medium heat, season to taste again, remove bay leaves and rosemary.
Triplets and finals
- Peel the triplets and add them to the water. At the right time, put the triplets in a saucepan, cover with the water, bring to the boil, reduce the heat, stir in the instant vegetable stock, cook with the lid on for about 18 minutes, drain and allow to evaporate. Take the fried liver out of the oven, season with salt, fold into the balsamic onions and heat for a few more minutes.
Serving
- Arrange the liver / balsamic onions with the triplets decoratively on preheated dinner plates and enjoy.
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