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🍽️ Tender chicken liver with creamy peach sauce

575 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh chicken liver
• 20 sage leaves (washed and patted dry)
• olive oil
• salt
• white pepper (from the mill)
• 1 tsp ginger powder
• 1 pinch cayenne pepper
• 4 ripe peaches (yellow or white)
• 1 tbsp sugar
• 100 ml white wine
• 100 ml peach juice
• 2 tsp butter

Instructions

1. 1. Rinse the peaches thoroughly under running water.
2. 2. Peel the skin off the peaches.
3. 3. Cut the peaches in half.
4. 4. Remove the pits from the peach halves.
5. 5. Melt the butter in a pot.
6. 6. Add the sugar to the melted butter.
7. 7. Caramelize the sugar slowly over low heat.
8. 8. Deglaze the caramel mixture with white wine.
9. 9. Add the peach juice to the sauce.
10. 10. Bring the sauce to a boil.
11. 11. Let the sauce reduce over low heat.
12. 12. Stir the sauce regularly while it reduces.
13. 13. Season the sauce with ginger.
14. 14. Add cayenne pepper to the sauce.
15. 15. Salt the sauce to taste.
16. 16. Pepper the sauce to taste.
17. 17. Add the peach halves to the sauce.
18. 18. Let the peaches simmer covered.
19. 19. Cook the peaches gently for 1 to 2 minutes.
20. 20. Heat 3 tablespoons of oil in a pan.
21. 21. Add the sage leaves to the hot oil.
22. 22. Fry the sage leaves until crispy on both sides.
23. 23. Remove the sage leaves from the pan.
24. 24. Drain the oil from the sage leaves on kitchen paper.
25. 25. Fry the chicken liver in the remaining oil.
26. 26. Cook the liver for 1 to 2 minutes per side.
27. 27. Salt the fried liver.
28. 28. Pepper the fried liver.
29. 29. Slice the chicken liver.
30. 30. Arrange the liver slices on plates.
31. 31. Add the peaches and sage leaves to the liver.
32. 32. Pour the peach sauce over the liver.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 575
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 39 g