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🍽️ Tender Chicken Liver with Fruity Grape Sauce

524 kcal · 30 min · 4 servings

Tender Chicken Liver with Fruity Grape Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven and set it to 80 degrees Celsius for top and bottom heat.
  2. 2. Peel the shallot and the garlic clove.
  3. 3. Dice the shallot into very small cubes.
  4. 4. Rinse the grapes under running water.
  5. 5. Cut each grape in half.
  6. 6. Rinse the liver thoroughly as well.
  7. 7. Pat the liver completely dry with a kitchen towel.
  8. 8. Remove all visible tendons from the liver.
  9. 9. Season the liver with black pepper.
  10. 10. Coat the liver in flour until it is lightly covered.
  11. 11. Shake off any excess flour from the liver.
  12. 12. Rinse the tarragon under running water.
  13. 13. Shake the tarragon dry.
  14. 14. Pluck the leaves from half of the tarragon.
  15. 15. Finely chop the plucked tarragon leaves.
  16. 16. Heat the oil in a large pan.
  17. 17. Brown the liver on all sides over medium heat.
  18. 18. Remove the browned liver from the pan.
  19. 19. Set the pan aside and place the liver in the preheated oven to keep it warm.
  20. 20. Add the halved grapes to the hot pan.
  21. 21. Add the diced shallot to the pan.
  22. 22. Lightly press the garlic clove and add it to the pan.
  23. 23. Add the chopped tarragon leaves to the pan.
  24. 24. Sauté the vegetables briefly until fragrant.
  25. 25. Deglaze the mixture with the wine.
  26. 26. Season the sauce with salt and pepper.
  27. 27. Let the sauce simmer gently for about 5 minutes.
  28. 28. Take the liver out of the oven.
  29. 29. Season the liver once more with a pinch of salt.
  30. 30. Place the liver on the plates.
  31. 31. Pour the warm grape sauce over the liver.
  32. 32. Garnish the dish with the remaining fresh tarragon leaves.
  33. 33. Serve the dish immediately.

Nutrition per serving