Chicken livers with cream Ingredients: parsley - 20 cl of - crème fraîche - 1 punnet of - chicken liver (in the fresh section of your supermarket). The quantity depends on your appetite 2- white wine shallots or sherry vinegar if you have (but do not mix the 2, choose one or the other).
Utensils： 1 Garlic press garlic press- 1 Set 3 frying pans best frying pans- 1 Kitchen knives knife- 1 Wooden spoon 1 pitter
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Brown the pieces of chicken liver in a pan in a little olive oil over high heat to caramelize them very lightly.
Phase 2
Reduce the heat and cook over low heat for a few minutes.
Phase 3
Slice the shellshalotes and add them to the pan. Allow the shallots to color then deglaze everything with sherry vinegar or white wine (depending on your choice).
Phase 4
Add the cream and parsley, turn off the heat. Mix. Serve immediately.
Utensils： 1 Garlic press garlic press- 1 Set 3 frying pans best frying pans- 1 Kitchen knives knife- 1 Wooden spoon 1 pitter
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Brown the pieces of chicken liver in a pan in a little olive oil over high heat to caramelize them very lightly.
Phase 2
Reduce the heat and cook over low heat for a few minutes.
Phase 3
Slice the shellshalotes and add them to the pan. Allow the shallots to color then deglaze everything with sherry vinegar or white wine (depending on your choice).
Phase 4
Add the cream and parsley, turn off the heat. Mix. Serve immediately.