Chicken Liver with Prunes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A case where simple fried liver becomes a gourmet dish. Carrots, leeks, onions, and prunes come together to elevate this dish to something extraordinary. This recipe was shared with us by John Smith.

Ingredients

Chicken Liver - 17.6 oz
Carrot - 1 piece
Leek - 3.5 oz
Onion - ½ heads
Prunes - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 1 fl oz
Butter - 1 tablespoon
Parsley - to taste

Step by Step guide

Step 1

Prepare the ingredients.

Step 2

Clean the liver. Place it on a paper towel to absorb the moisture.

Step 3

Dice one small carrot and half an onion into small cubes.

Step 4

Slice the white part of the leek into thick rings.

Step 5

Heat a skillet with vegetable oil and a spoonful of butter. Sauté the vegetables until golden brown.

Step 6

Cut each prune into 3–4 pieces and add them to the vegetables. The prunes will release their sweetness, and the mixture will thicken slightly.

Step 7

Season with salt, add pepper, and toss in the liver.

Step 8

Quickly sear it on all sides over high heat. It's best to stir the liver with a silicone spatula, as it won't damage the integrity of the product.

Step 9

This step can be skipped, and the liver can be served immediately. However, with this step, the liver will be even more aromatic. Once the liver is cooked, pour 50 ml of bourbon into the pan. Ignite the alcohol.