Chicken liver with cheese
2 servings
20 minutes
Chicken liver with cheese is a dish that combines the tenderness of offal with the rich spiciness of blue cheese. It may trace back to French cuisine, where creamy textures and exquisite flavor nuances are cherished. Cooked in cream, the liver becomes soft, and the addition of nutmeg adds sophistication. The blue cheese, with its bright saltiness, balances the sweet taste of the liver, creating depth and expressiveness. This dish is perfect for a cozy dinner or an impressive presentation for guests. Pair it with light white wine, fresh bread, and herbs to highlight the nobility of flavor nuances. It requires no complex ingredients but reveals the art of blending textures and aromas, turning simplicity into culinary luxury.
1
Chop the onion coarsely.
- Onion: 1 piece
2
Thoroughly wash and dry the liver.
3
In a deep skillet, heat olive oil and add the onion.
- Olive oil: 2 tablespoons
4
Stir after 2 minutes.
5
Add liver to the onion.
- Poussin (young chicken) liver: 500 g
6
Then add butter.
- Butter: 2 pieces
7
After 2-3 minutes, stir and reduce the heat. Cover with a lid.
8
After 7 minutes, stir and pour in the cream.
- Single cream 10% fat: 150 ml
9
Salt and pepper. Mix.
- Ground pepper blend: 1 teaspoon
- Sea salt: to taste
10
Add cheese after 1 minute.
- Blue cheese: 55 g
11
Once the cheese melts, add nutmeg. Stir.
- Ground nutmeg: 0.5 teaspoon
12
After 1 minute, transfer to a deep dish, garnish with parsley, and serve.
