Chicken liver in red wine and honey sauce with mushrooms and chili pepper. It is recommended to serve with mashed potatoes or white rice.
Ingredients (about 4 servings):
1 large onion cut into thin semicircles
500-600 grams of chicken liver
Fresh mushroom basket cut into slices
Fat clove garlic chopped
Half Chili Pepper Chopped (optional)
A quarter cup of dry red wine
2 tablespoons of honey
Salt (it is recommended to start with a half teaspoon flat)
A pinch of black pepper
preparation method:
· Heat a large skillet with a tablespoon of oil and fry the chicken liver on high heat for about half a minute on each side and transfer to the plate (the liver should be roasted on the outside but still soft inside).
- Wipe the pan off liquids and heat in 1-2 tablespoons of oil. · Fry the onion slices over medium heat until golden brown, stirring occasionally.
· Add the garlic mushrooms and chili pepper, salt the salt with salt and simmer for 8-10 minutes until the mushrooms are narrowed and drawers (the lid should be lifted and mixed occasionally).
· Heat the skillet, add to a high flame, and when the pan is hot, pour a quarter cup of red wine and season with honey, salt and black pepper. Mix well and let the sauce reduce slightly for about 4 minutes, tasting and seasoning if necessary.
It is recommended to serve on potato puree or white rice.
For reasons of kashrut, roast the liver before cooking on open fire.
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