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Chicken Saute with Liver

Chicken Saute with Liver

    

"Devilled" saute served with boiled potatoes and spicy chili pepper.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

medium

 

Categories:    

 

all-purpose flour / plain flour1oz30grams
chicken livers1.1lb500grams
ground red paprika1tsp1teaspoon
leek3.5oz100grams
marjoram2tsp2teaspoon
pork thigh12.25oz350grams
salt1tsp1teaspoon
salt-
sunflower oil2tbsp2tablespoon
water2.5cup600milliliters
wild game spice1tsp1teaspoon

1. 

pork thigh 12.25 oz (350 g)  sunflower oil 2 tbsp

Cut pork into strips and saute it in oil in the pan.

2. 

ground red paprika 1 tsp  salt 1 tsp  wild game spice 1 tsp  marjoram 2 tsp  water 1.3 cup (300 ml)

Sprinkle sauteed meat with ground red pepper, salt, chili pepper and marjoram. Pour in water and braise covered 25 minutes.

3. 

leek 3.5 oz (100 g)

Wash leek and chop it finely.

4. 

Add it to the meat and braise for 5 more minutes.

5. 

chicken livers 1.1 lb (500 g)

When the meat is done, add liver but remove the membrane. Stir and cook everything together for 5-8 minutes.

6. 

all-purpose flour / plain flour 1 oz (30 g)  water 1.3 cup (300 ml)

Add a little flour mixed with water to thicken the sauce.

7. 

salt

Cook until thickened, season with salt to your taste.

Bon appetit!

 

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