John Myers
Contents
show
Tipsy Chicken Liver – Sliced Chicken
The perfect tipsy chicken liver – sliced chicken recipe with a picture and simple step-by-step instructions.
Tipsy Chicken Liver – Sliced Chicken
- 140 g Chicken liver
- 20 Milliliters Marsala
- 1 Fresh shallot
- 5 Stalk Fresh smooth parsley
- 1 tablespoon Olive oil
- 1 teaspoon Butter
- Pepper salt
- 20 Milliliters Dry red wine
- 50 g Whipped cream
Serving
- 3 Stalk Fresh smooth parsley
- Wash and dry the liver, remove everything that does not belong on it and cut it into strips. Put in a bowl and pour the Marsala over it. Let something go.
- Peel and finely dice shallot. Wash parsley, shake dry and finely chop. Heat the oil. Fry the shallot and parsley. Then push it to the edge of the pan and melt the butter in the middle. Drain the liver and collect the liquid.
- Fry the liver in the butter. Season with pepper and salt. Mix with the shallot and parsley. Add the liver liquid, red wine and cream. Simmer gently over medium heat for 5 minutes. Take off the stove.
Serving
- Wash the parsley, shake dry, chop finely. Arrange the liver strips on a plate and sprinkle with the parsley. Fresh farmhouse bread, baguette or mashed potatoes tastes good with it.
Facebook Comments