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Agarics with Chicken Liver

    

Served with baguettes roasted on butter.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour1tbsp1tablespoon
baguette-
chicken livers1.1lb500grams
garlic3cloves3cloves
ground black pepper0.5tsp½teaspoon
ground caraway0.5tsp½teaspoon
mushrooms14oz400grams
onion8.75oz250grams
rapeseed oil3.25tbsp50milliliters
salt-
unsalted butter-
water3.25tbsp50milliliters

1. 

chicken livers 1.1 lb (500 g)  all-purpose flour / plain flour 1 tbsp  ground black pepper 0.5 tsp  ground caraway 0.5 tsp  mushrooms 14 oz (400 g)

Wash the livers and remove the thick vein. Slightly dry them with a kitchen towel, sprinkle with flour, ground caraway and ground black pepper. Mix.

2. 

onion 8.75 oz (250 g)  rapeseed oil 3.25 tbsp (50 ml)

Peel onion, cut it into rounds, separate them and cook in oil in a deep pan.

3. 

Add agarics and stir.

4. 

water 3.25 tbsp (50 ml)

Mix livers in, pour in a little water and braise covered for 15 minutes.

5. 

garlic 3 cloves  salt

At the end peel garlic and press it in the content of the pan. Stir and season with salt just before serving time.

6. 

baguette  unsalted butter

Cut baguettes lengthwise and roast them for a while on the cut side on butter.

Bon appetit!

 

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