Chicken livers with cream and blueberries honey
15
10
2
No
Ingredients
- 8 trimmed chicken livers
- 1 chopped small red onion
- 1 chopped garlic clove
- 180 ml (3/4 cup) of dry white wine
- 125 ml (1/2 cup) of cooking cream
- 15 ml (1 tablespoon) of blueberries honey ( or other kind of sweet honey)
- Butter
- Salt and pepper
- Fresh parsley
Preparation
Side-by-side mode
- Melt butter in a large pan over medium-high heat. Add onion and garlic and sweat for about two minutes until onion is translucent. Avoid roasting.
- Add chicken livers and lay them out without stacking them. Well brown for 1 to 2 minutes on each side. Salt and pepper.
- Deglaze with white wine and reduce by half.
- Add honey and cream. Reduce until sauce has an unctuous texture. Add parsley at the end of cooking and mix before serving.
