Chicken livers in brandy cream sauce

Recipe from: 5/18/1989 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 12
    ml
    oil
  • 1
    onion, sliced
  • 500
    g
    chicken livers, defrosted
  • mixed herbs
  • salt
  • pepper
  • 25
    ml
    brandy
  • 150
    ml
    cream
  • chopped parsley
 

Method

 
Heat the oil in a pan and sauté the onion until soft. Cut the chicken livers into uniform pieces and fry until browned. Season to taste with mixed herbs, salt and pepper. Add the brandy and simmer for 5 minutes. Add the cream and heat until the sauce thickens. Sprinkle chopped parsley on top. Serves 6.
 

Read more on: poultry  |  shallow-fry
 

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