Chicken liver ragout with tagliatelle

Ingredients for 2 servings:

• 350 g chicken liver(s)
• 1 onion(s)
• 2 tbsp butter or margarine
• 3 tbsp Sherry Fino
• 125 ml meat broth
• 2 tbsp crème fraîche
• salt and pepper
• lemon juice
• 150g tagliatelle
• salt water
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

tender chicken liver in a sauce of crème fraîche and sherry

Finely chop the onion and set aside. Remove any tendons and skin from the chicken livers and cut into its natural halves. Brown in 1 tablespoon of butter or margarine for 2 minutes on each side, remove from the pan and set aside. Sauté the diced onion in the remaining frying fat until softened, but do not allow to brown. Deglaze with the sherry and reduce by half. Then add the meat stock, stir in the crème fraîche and simmer for 5 minutes. Season with salt, pepper and lemon juice. Cook the tagliatelle in salted water for 8-10 minutes until tender, pour into a sieve and drain. Finely chop the parsley. Heat the remaining butter in the pasta pot and toss the tagliatelle in it. Briefly heat the chicken livers in the sauce and season the ragout to taste, adjusting the seasoning if necessary.