Chicken liver with chicory and grapes

Ingredients for 2 servings:

• 1 large chicory
• 1 handful of red, seedless grapes
• 100 ml orange juice
• 1 tbsp olive oil
• 1 tsp butter
• 1 tbsp honey
• salt and pepper
• 200 g poultry liver(s)
• salt and pepper
• 1 rosemary sprig(s)
• 1 tbsp butter

Instructions

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

in a fruity orange sauce

Prepare the orange reduction. Heat the orange juice in a small saucepan and reduce by half. Halve the chicory, remove the stalk, and cut into 4 cm wide pieces. Halve the grapes. Heat olive oil, butter, and honey in a pan and sauté the chicory pieces. Deglaze with the orange juice reduction, cover, and set aside. In another pan, heat the butter and rosemary sprig. Season the cleaned liver with pepper and gently fry in the hot butter on both sides for about 2-3 minutes. It should still be pink on the inside. Finally, season the liver with salt. To serve, add the grapes to the chicory and heat everything briefly. Season with salt and pepper. Duchess potatoes go well with this dish, but a baguette also goes very well. The acidity of the orange and the sweetness of the honey harmonize wonderfully with the other ingredients.