Chicken liver with prunes
4 servings
30 minutes
This is the case when simple fried liver becomes a top-class dish. Carrots, leeks, onions and prunes come to the rescue, turning this dish into an outstanding one. The recipe was shared with us by Tahir Holikberdiye in .
1
Prepare the ingredients.
2
Clean the liver. Place it on a paper towel to absorb moisture.
- Chicken liver: 500 g
3
Dice one small carrot and half an onion into small cubes.
- Carrot: 1 piece
- Onion: 0.5 head
4
Slice half of the white part of the leek into thick rings.
- Leek: 100 g
5
Heat a pan with vegetable oil and a spoon of butter. Fry the vegetables until golden brown.
- Vegetable oil: 30 ml
- Butter: 1 tablespoon
- Carrot: 1 piece
- Onion: 0.5 head
6
Cut each prune into 3-4 pieces and add to the vegetables. The prune will release sugar, and the mixture will thicken slightly.
- Prunes: 200 g
7
Salt, add pepper, and throw in the liver.
- Salt: to taste
- Ground black pepper: to taste
- Chicken liver: 500 g
8
Quickly fry it on all sides over high heat. It's better to stir the liver with a silicone spatula — it won't damage the integrity of the product.
9
This step can be skipped. You can serve the liver to the table right away. But with this step, the liver will be even more aromatic. When the liver is ready, pour 50 ml of bourbon into the pan. Ignite the alcohol.
- Parsley: to taste
10
When the bourbon evaporates, turn off the heat and cover the pan with a lid.
11
Serve in five minutes.