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Ingredients
- 600 g chicken liver
- 300 g yellow onion
- 60 g smoked bacon
- 40 g cold butter
- 500 ml chicken broth
- 1 tablespoon pork lard
- 1 tablespoon chopped fresh parsley
- 2 tablespoons white wheat flour for dusting
- 1 pinch ground black pepper
- 1 pinch table salt
Instructions
- 1Cut the bacon into cubes of approximately 1 cm. Finely chop the onion. Clean the chicken livers, remove the membranes, wash them, and dry them thoroughly with paper towels. Dredge the livers in flour and shake off the excess.
- 2In a spacious pan, heat the lard over medium-high heat. Add the livers and brown them nicely on both sides until golden. Remove them to a plate using a slotted spoon. Reduce the heat by half, add the onion to the same pan, and sauté it, stirring frequently, until golden. Add the bacon and sauté everything for another 2 minutes.
- 3Return the livers to the pan, increase the heat to maximum, stir well, and pour in the chicken broth. Let everything simmer for about 5 minutes or until the liquid reduces by half.
- 4Remove the pan from the heat and gradually incorporate the cold butter cubes. This will slightly thicken the sauce and give it a fine, velvety texture. Do not boil the mixture after adding the butter. Season to taste with salt, freshly ground black pepper, and sprinkle with chopped fresh parsley.
- 5Serve the livers warm, alongside a side dish of basmati rice, boiled potatoes, or your favorite pasta. Enjoy your meal!
