John Myers
Fried Chicken Liver with Red Wine and Onion Sauce
The perfect fried chicken liver with red wine and onion sauce recipe with a picture and simple step-by-step instructions.
- 300 g Chicken liver
- Salt
- Black pepper from the mill
- Dried marjoram
- Flour for flour
- Oil
- For the sauce:
- 2 Pc. Onion
- 0,0625 Red wine
- Water above broth
- Flour
- Apple rings:
- 1 big Apple
- 2 tbsp Sugar
- Butter
- Remove the skin from the liver if necessary, turn in a little flour in a pan with hot oil and fry briefly and set aside.
- For the sauce, peel the onion and cut into rings in the pan where the liver has been roasted, add some butter and fry the onion rings until golden, deglaze with a little red wine and stock. Let simmer for a few minutes if you want, you can dust the sauce with a little flour.
- For the apple rings, wash the apples, pat dry and remove the stalk with a cutter and cut into rings. Heat some butter in a pan, add sugar until it starts to turn a little brown, then add the apple rings and simmer over medium heat until they are a little soft and keep warm.
- Finally, put the liver back into the sauce and simmer in the sauce for a few minutes, season with marjoram. Season the liver with the juice with a little salt and pepper just before serving.
- At and there was also mashed potatoes, it also goes well with mashed potatoes.
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