Dhayaati’s chicken liver with mushroom sauce

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08

Jul

Dhayaati’s chicken liver with mushroom sauce
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  • servings

Ingredients

  • 75 g of butter
  • 460 g  of Dhayaati's chicken liver cut into pieces
  • a can of mushrooms (250 g)
  • 115 g of shredded onions
  • 40 g of flour
  • 1 tsp of salt
  • 1 tsp of paprika
  • 500 ml of chicken broth
  • 250 ml of heavy cream  (15%)

Directions

  • In a big pan, add the butter till it melts and then add the liver and the onions. Let it cook for 25 minutes on low heat.
  • When the liver is tender, add the mushrooms, the flour and the spices. Don’t forget to stir really well.
  • Incorporate the broth little by little. Give it a good mix till the sauce thickens up.
  • Add the heavy cream and continue to mix pretty well.
  • When it boils, take it off the heat.
  • Now all you’ve got to do is to enjoy it on rice or even with a side of bow tie buttered pasta.

Footnotes

  • Cook's Note:

  • Editor's Note:

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