Chicken livers in brandy cream sauce

Name: Chicken livers in brandy cream sauce
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 12.00 ml oil; 1.00 onion sliced; 500.00 g chicken livers; mixed herbs; salt; freshly ground black pepper; 25.00 ml brandy; 150.00 ml cream; fresh parsley chopped

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

12.00 ml	oil
1.00	onion — sliced
500.00 g	chicken livers
	mixed herbs
	salt
	freshly ground black pepper
25.00 ml	brandy
150.00 ml	cream
	fresh parsley — chopped

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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.