Chicken Liver à l'Anjou

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Strangely enough, connoisseurs recommend Italian wines for some French dishes. A red Chianti DOCG from Vecchia Cantina di Montepulciano pairs wonderfully with chicken liver à l'Anjou. Choose this wine, and it will thank you by constantly evolving in the glass, while the honey notes of the dish will highlight the characteristic flavor of this noble drink.

Ingredients

Chicken Liver - 21.2 oz
Olive Oil - 2 tablespoons
Rosé Dry Wine - 8 fl oz
Honey - 3 teaspoons
Grapefruits - ½ piece
Balsamic Vinegar - 1 teaspoon
Banana Leaves - 6 pieces
Ocean salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Sauté the 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.

Step 2

Pour the wine into a small saucepan and reduce over low heat until the volume is reduced by more than half. Add the balsamic vinegar and cook for another 5-7 minutes. Then add the honey, stir, and cook for 2-3 minutes. Let it cool slightly.

Step 3

Peel the grapefruit, separate it into segments, and remove the membranes. Cut the flesh into medium slices.

Step 4

Arrange the washed and dried lettuce leaves on individual plates, place the liver on top, and season with salt and pepper to taste. Drizzle with the warm wine-honey sauce, garnish with grapefruit slices, and serve.