Chicken liver with Marsala

Ingredients for 4 servings:

• 450 g chicken liver(s) or turkey liver
• 150 ml Marsala
• 2 bay leaves
• 1 onion(s)
• 6 sage leaves
• 60 g butter
• 40 g butter – fat
• 1 tsp lemon juice
• 1 tsp salt
• pepper
• 1 tsp butter, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Marinate the liver with Marsala and crushed bay leaves for at least 90 minutes. Heat the butter and butterfat. Briefly sauté the onion rings and sage strips. Briefly sauté the liver without the bay leaves. Keep everything warm with a slotted spoon in a preheated dish. Season the marinade with lemon juice, salt, and pepper, reduce to a boil, remove from the heat, and stir in the ice-cold butter – do not boil further. Serve together.