Chicken liver with onions and port wine
2 servings
45 minutes
Chicken liver with onions and port wine is a true embodiment of refined French cuisine. The dish harmoniously combines the tenderness of the liver with caramelized onions enriched with butter. Port wine adds depth to the flavor, introducing light sweet and woody notes that beautifully complement the main texture. Dried cranberries add a tangy acidity, creating an exquisite balance of flavors. The history of the dish roots back to the traditions of French bistros, where simplicity in preparation and richness of taste are valued. It is perfect for both festive dinners and cozy family evenings. Serving it with balsamic cream enhances the gastronomic impression, giving the dish a noble finish.
1
Prepare all the ingredients.
2
Slice the onion into half rings.
3
Heat vegetable oil (30 ml) in a pan and sauté the onion over low heat, stirring constantly. First, it should become transparent, then caramelize and turn golden.
- Vegetable oil: 60 ml
- Onion: 300 g
4
Add 40 grams of butter to the onion, increase the heat, and fry for 2 minutes, then remove from heat.
- Butter: 60 g
5
Clean the chicken liver from membranes and blood clots.
- Chicken liver: 300 g
6
In a separate pan, heat a mixture of vegetable and butter, and fry the liver on all sides until a crust forms. Season with salt and pepper.
- Vegetable oil: 60 ml
- Butter: 60 g
- Chicken liver: 300 g
- Salt: to taste
- Ground black pepper: to taste
7
Pour port wine into the liver, mix, and increase the heat to evaporate all the moisture.
- Port wine: 80 ml
8
Place the onion and liver on a plate, sprinkle with dried cranberries.
- Onion: 300 g
- Chicken liver: 300 g
- Dried cranberries: 20 g
9
Serve liver with onions and port wine, drizzled with balsamic cream.
- Balsamic glaze (crema): to taste