How to prepare a delicate chicken liver Bashny.Net

Home gravy to potatoes or porridge is a delicacy. If you like fried liver with a beam on the pan, then the recipe for chicken liver in cream sauce will appeal to you. The important thing is chicken liver It is prepared just as quickly, but the taste is much richer and tenderer.

When you try this incredibly simple but wonderful dish, you are mentally transported to a French village, where it smells of fresh pastries and cheese, and for lunch served unforgettable chicken liver "Laure de la France".





Chicken liver with cream Chicken liver is a very tender product and requires dexterous handling. If you hold it in the pan, the liver will be quite hard. Today's edition. "Site" You will learn how to cook chicken liver in French. This is one of the most successful options for cooking gravy for the main dish.

Chicken liver can be prepared both in a pan with bechamel sauce and with cheese in the oven, in any case, guests will ask for supplements.





The ingredients

• 600g chicken liver
• 2 tbsp flour
• 1 bulb
• 200ml cream
• 1 tsp mustard
• salt
• peppery

Preparation

1. Wash the chicken liver and dry it with a paper towel. Remove the veins and cut the liver into small pieces. 93770
   
   
   
   
2. Mix the flour with the black pepper. Then bury the liver in flour, do not overdo it, otherwise the liver will be too hard.
   
   
   
   
3. Roast the liver in vegetable oil on both sides, for about 6-8 minutes, stirring constantly.
   
   
   
   
4. Put the liver on a plate, and in the oil where it was fried, roast the diced onions.
   
   
   
   
5. Pour the remaining flour into the pan and stir with roasted onions.
6. Gradually pour the fatty cream into the pan. Add mustard, salt and stir the sauce.
   
   
   
   
7. Rashe in the pan with sauce chicken liver and volumes under the lid for 2 minutes. Chicken liver with cream in the pan ready. Decorate the dish with sliced greens and serve it to the table. Bon appetit!
   
   
   
   

What could be more beautiful and simpler than melting chicken liver in bechamel sauce? By the way, if you inadvertently have a couple of mushrooms, they can also be added to this grand gravy. fungi harmoniously combine with cream sauce, and with delicate chicken liver. Do you have a secret to making chicken liver?