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Chicken liver in orange cream sauce

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Ingredients for 4 servings:

  • 500 g poultry liver(s)
  • 1 small onion(s)
  • 1 m.-sized orange(s)
  • 1 cup of cream or crème fraîche
  • 100 ml chicken broth
  • 1 bunch of parsley
  • salt and pepper
  • 1 tbsp clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delight for the palate

Chop the liver. Dice the onion. Peel and fillet the orange. Heat clarified butter in a pan and fry the liver briefly, then remove from the pan and set aside. Fry the onions in the same pan until golden brown. Deglaze with chicken stock, simmer for 5 to 10 minutes, then add the orange segments. Let it reduce slightly. Add the liver and pour in the cream. Let it reduce for about 5 minutes and season with salt and pepper. Chop the parsley and sprinkle it over the top. Serve with penne or tagliatelle.

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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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