Buy all ingredients right below the recipe
Ingredients
- 600 g chicken liver
- 300 g red onion
- 60 g smoked bacon
- 40 g cold butter
- 500 ml chicken stock
- 1 tablespoon lard
- 1 tablespoon chopped parsley
- 2 tablespoons fine flour
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Steps
- 1Cut the bacon into 1 cm cubes. Peel and finely chop the red onion. Clean the chicken liver of membranes, thoroughly dry it with paper towels, then dredge it in flour. Shake off any excess flour.
- 2In a pot, heat the lard over high heat, add the liver, and fry both sides until golden brown. Remove the liver with a slotted spoon and place it on a plate. Reduce the heat to medium, add the onion to the pot, and sauté until golden yellow, stirring frequently. Add the bacon and fry for another 2 minutes.
- 3Return the liver to the pot, turn the heat to maximum, stir, then pour in the chicken stock. Cook for about 5 minutes, or until the liquid reduces by half.
- 4Remove from heat and gradually stir in the cold butter, which will gently thicken and make the sauce silky. Do not cook further at this point! Season with salt, freshly ground pepper, and chopped parsley.
- 5Serve with steamed rice or boiled potatoes. Tip: You can also season the liver with a teaspoon of caraway seeds, adding them to the dish along with the onion. It will be even more special if you add 100 ml of cognac before the stock and let the alcohol evaporate.
