Description

Chicken liver Anjou
French recipes always scare its complexity and multi-layered performance. Here everything is simple. It's all in the sauce. It is simply divine. Recipe from the chef of the restaurant "Carre Blanc".

Ingredients

  • Spices

  • Grapefruit

    0.5 piece

  • Honey

    3 tsp

  • Vinegar

    1 tsp

  • Dry red wine

    1 cup

  • Olive oil

    2 Tbsp

  • Chicken liver

    600 g

  • Greens

Cooking

step-0
Dolgopyatova here - sauce. Let's start with that. The sauce we will have wine and honey. The wine pour into a saucepan and boil it on low heat to reduce volume by more than half. Long don't leave the sauce alone at the plate: he quickly uvarivaetsja. Add balsamic vinegar (you can without) and cook for another 5-7 minutes. Put the honey, stir and cook for 2-3 minutes.
step-1
The sauce cool slightly. It turns out thick, almost opaque and very fragrant. The sweetness is not sharp.
step-2
Grapefruit peel, disassembled into slices and remove the partitions. The flesh cut into medium-sized slices.
step-3
Chicken liver fry in well heated oil for 2 minutes on each side. Spread on paper towel to drained excess oil. Although this can not be done, the liquid is very small, and it does not spoil the taste of the dish.
step-4
On plates arrange the lettuce leaves or sprigs of dill, spread them liver, salt and pepper to taste. Pour warm wine and honey sauce, and garnish with slices of grapefruit. Don't spare the sauce, pour the whole! The liver is good soaked in warm sauce, and what then will remain on the plate, not lost, guaranteed. Bon appetit to you and your family!
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