Liver Chicken Lena
This way of preparing chicken liver will truly delight you, and I can personally attest to the fact that when I tried it for the very first time, it was nothing short of phenomenal for me. The combination of flavors and textures was an experience that I had never encountered before, and it left a lasting impression on my palate. However, as time has progressed, I have found it necessary to make some dietary changes, particularly when it comes to foods that can potentially elevate cholesterol levels in my body.
Ingredients
The recipe I am referring to involves chicken liver cooked in a rich and creamy sauce made with sour cream and mustard. The addition of butter enhances the dish, creating a luxurious mouthfeel that complements the tender liver beautifully. A splash of dry white wine adds a subtle acidity that balances the richness of the other ingredients, while freshly chopped parsley provides a burst of color and a fresh, herbal note that brightens the overall flavor profile.
Given the richness of this dish, I advise indulging in it sparingly—perhaps once every two months. This frequency allows you to enjoy the delightful taste without overdoing it, especially for those of us who are more mindful of our cholesterol levels as we age. On the other hand, children can enjoy this dish more frequently, as their bodies can generally handle such foods without the same concerns that we older adults face.
Preparation
To prepare this dish, start by cleaning the chicken livers thoroughly and removing any connective tissue. Next, heat the butter in a skillet until it’s melted and bubbling, then add the livers, cooking them until they are browned on the outside but still slightly pink on the inside. This ensures they remain tender and flavorful. Once the livers are cooked to perfection, remove them from the skillet and set them aside.
In the same skillet, you can then add a generous dollop of sour cream and a spoonful of mustard, stirring to create a smooth sauce. Pour in a splash of dry white wine, allowing it to deglaze the pan and incorporate the delicious bits left from cooking the livers. Finally, return the livers to the pan, coating them in the creamy sauce, and finish with a sprinkling of freshly chopped parsley for that finishing touch.
Conclusion
This dish not only satisfies the taste buds but also serves as a great source of nutrients, including iron and vitamin A, which are beneficial for overall health. However, moderation is key, and being mindful of portion sizes will help maintain a balanced diet. Enjoy this exquisite preparation of chicken liver, and make it a special treat that you can look forward to every few months.
Ingredients: simple, totatal time: 35 min, 2-3 serving
700 g chicken liver/ separated pieces
60 g butter
150 g onion/ finely chopped
1 tsp Vegeta bio dry spice
1 flat Tbsp flour
130 ml white wine
2-3 full Tbsp sour cream
salt to taste
thyme to taste
2 tsp mustard
parsley leaves / finely chopped
Preparation:
Begin by finely chopping a medium-sized onion. Wash the chicken livers and separate them into pieces.
In a skillet, melt a generous amount of butter over medium heat, allowing it to foam slightly before adding the chopped onion. Sauté the onion gently, stirring occasionally, until it becomes transparent and soft, which usually takes about 5 - 7 minutes. This process not only softens the onion but also enhances its natural sweetness, creating a flavorful base for the dish.
Once the onions are perfectly sautéed, it's time to introduce the liver into the pan. Add the liver to the skillet and let it simmer for approximately 5 minutes. This step is crucial as it allows the liver to absorb the flavors of the sautéed onions while it cooks through, achieving a tender consistency. Ensure to turn the liver pieces occasionally to promote even cooking and browning.
As the liver begins to turn a lovely yellow hue, indicating that it is cooking properly, sprinkle in some all-purpose flour to help thicken the sauce that will develop later. Along with the flour, add a pinch of dried thyme, a selection of your favorite bio dry spices, and a small dollop of mustard to introduce a subtle tanginess to the dish. Stir well to combine all the ingredients, allowing the flour to cook for 2 - 3 minutes, which will help to eliminate any raw flour taste and create a rich, cohesive mixture.
After the flour has cooked through, it's time to add depth to the dish with a splash of white wine. Pour the wine into the skillet and let it simmer, allowing the alcohol to evaporate completely. This process typically takes a few minutes, and it will leave behind a rich, complex flavor that complements the liver beautifully. Stir occasionally to ensure that the mixture does not stick to the pan and that the wine is evenly distributed throughout.
Once the alcohol has evaporated, reduce the heat and stir in a generous amount of sour cream. This will add a creamy texture and a tangy flavor to the dish, enriching the sauce further. Allow the mixture to heat through gently without boiling, as this could curdle the sour cream.
Sprinkle with chopped fresh parsley.
Serve this delectable liver dish warm, alongside perfectly boiled potatoes or fluffy boiled rice, which will absorb the luscious sauce and enhance the overall dining experience.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
Instead of sour cream, you can add neutral Philadelphia cheese mixed with a little water.
Add a little water or stock if you want a thinner sauce.
Keep the rest of the food in the refrigerator for up to 2 days.
Heat in a pan or microwave oven.
Do you want to try something a little different?
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