~30 min
Creamy Chicken Liver with Onion
Ingredients and quantities:
large onions
2
garlic cloves
2
whipping cream (or cooking cream)
200 ml
butter or oil
2 spl
salt
1 tl
black pepper
0,5 tl
dried thyme (optional)
1 tl
fresh parsley (for serving)
Preparation
1. Clean the chicken liver, remove membranes and larger blood vessels.
2. Place the liver in a bowl and cover with milk. Let it sit in the refrigerator for 20–30 minutes – this makes the taste milder and reduces bitterness.
3. Drain the liver and pat dry lightly with a paper towel.
4. Cut the onion into slices and mince the garlic finely.
4. Heat butter/oil in a pan and fry the onion over medium heat until golden and lightly caramelized.
6. Add the garlic and fry for another ~1 minute.
7. Add the chicken liver and fry over medium heat for 5–7 minutes, until the liver is cooked through but remains soft inside.
8. Add the cream and seasonings, stir and let simmer on low heat for another 5 minutes, until the sauce thickens slightly.
9. Sprinkle with fresh parsley and serve immediately.
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