A lovely way to serve sautéed chicken liver. Mushrooms and sour cream are seasoned with nutmeg, marjoram and sprinkled with parsley for a nice meal. Serve over rice or Dampfkartoffeln.
Serves 1 - 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 1 - 2
- 4 oz. (100 g.) chicken liver (or beef or pork)
- 2 oz. fresh button mushrooms, Pfifferlinge or other mushroom
- 2 tsp. butter
- 2 tsp. flour
- 1/4 c. (50 ml) white wine
- 1/2 c. (100 ml) chicken broth
- 1 bay leaf
- 1/8 tsp. dried thyme
- 1/8 tsp. dried marjoram
- Pinch ground nutmeg
- 1/4 c. (50 ml) sour cream
- Sprig fresh parsley
Clean and cut the liver into small strips. Clean and cut the mushrooms into slices.
Heat the butter in a pan over medium heat.
Brown the liver in the butter until no pink is showing. Add the mushrooms and cook until they release their liquid. Sprinkle the flour over the liver and stir.
Add the white wine and stir to form a sauce. When it starts to bubble, add the broth (add more broth for a thinner sauce or gravy), stirring to avoid lumps. Add the spices and allow the sauce to simmer for a few minutes.
Stir in the sour cream and heat through. Do not boil.
Season to taste with salt and pepper.
Serve over noodles, rice or potatoes. Sprinkle with chopped, fresh parsley. Try rissoto flavored with parmesan in a ring mold, for instance.