Chicken liver Anjou style
4 servings
50 minutes
Chicken liver à l'Anjou is a refined dish that combines the tenderness of liver meat with the rich aroma of a wine-honey sauce. This recipe, inspired by the gastronomic traditions of Angers in France, known for its elegant flavor combinations, impresses with its harmony. The liver, fried to a golden crust, gains softness and juiciness, while the sweet acidity of balsamic vinegar, red wine, and honey creates a subtle flavor depth. A special highlight is given by fresh grapefruit, which adds a citrus note to the dish, providing a zesty freshness. Serving on crispy lettuce leaves makes the dish light and elegant, perfect for both a festive dinner and a culinary journey through European cuisine.
1
Fry chicken liver in well-heated olive oil for 2 minutes on each side. Place on paper towels to remove excess oil. Keep the cooked liver warm.
- Chicken liver: 600 g
- Olive oil: 2 tablespoons
2
Pour the wine into a saucepan, simmer on low heat until the volume is reduced by more than half. Add balsamic vinegar, cook for another 5-7 minutes. Then add honey, stir, and cook for 2-3 minutes. Let it cool slightly.
- Dry red wine: 1 glass
- Balsamic vinegar: 1 teaspoon
- Honey: 3 teaspoons
3
Peel the grapefruit, separate it into segments, and remove the membranes. Cut the flesh into medium slices.
- Grapefruits: 1 g
4
Place the washed and dried lettuce leaves on serving plates, add the liver on top, season with salt and pepper to taste. Drizzle with warm wine-honey sauce, garnish with grapefruit slices, and serve.
- Chicken liver: 600 g
- Lettuce leaves: 6 pieces
- Sea salt: to taste
- Ground white pepper: to taste
- Honey: 3 teaspoons
- Grapefruits: 1 g
