Chicken livers with cream and blueberries honey
15
10
2
No
Ingredients
- 8 trimmed chicken livers
- 1 chopped small red onion
- 1 chopped garlic clove
- 180 ml (3/4 cup) of dry white wine
- 125 ml (1/2 cup) of cooking cream
- 15 ml (1 tablespoon) of blueberries honey ( or other kind of sweet honey)
- Butter
- Salt and pepper
- Fresh parsley
Preparation
Side-by-side mode
- Melt butter in a large pan over medium-high heat. Add onion and garlic and sweat for about two minutes until onion is translucent. Avoid roasting.
- Add chicken livers and lay them out without stacking them. Well brown for 1 to 2 minutes on each side. Salt and pepper.
- Deglaze with white wine and reduce by half.
- Add honey and cream. Reduce until sauce has an unctuous texture. Add parsley at the end of cooking and mix before serving.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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