Chicken liver sauce
4 servings
20 minutes
Chicken liver sauce is an exquisite recipe of European cuisine infused with the aromas of tradition. It combines the tenderness of chicken liver, the saltiness of prosciutto, and a hint of nutmeg's spiciness to create a rich, velvety flavor. Butter adds depth while marsala contributes a subtle sweet-spicy note. This sauce pairs perfectly with pasta, risotto, or meat dishes, enriching them with noble nuances. Historically, such sauces are found in Italian gastronomy where meat ingredients are mixed with wine and spices to create complex flavor combinations. With its balance of richness and sophistication, it makes an excellent addition to a festive dinner or a cozy family lunch.
1
Finely chop the chicken liver and prosciutto. Melt butter in a pot, add the liver and ham, chopped onion, and parsley, and sauté lightly. Add flour and cook, stirring continuously, until the mixture darkens.
- Chicken liver: 4 pieces
- Butter: 50 g
- Prosciutto: 100 g
- Onion: 1 head
- Parsley: 30 g
- Wheat flour: 1 tablespoon
2
Add broth and marsala, nutmeg, and salt. Mix thoroughly. The sauce is ready.
- Chicken broth: 0.2 l
- Marsala wine: 80 ml
- Nutmeg: to taste
- Salt: to taste
