Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken livers with mushroom sauce on garlic hash. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken livers with mushroom sauce on garlic hash CookingTomas. See recipes for Chicken livers with mushroom sauce on garlic hash too. Different, yet very good and easy.
Chicken livers with mushroom sauce on garlic hash is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Chicken livers with mushroom sauce on garlic hash is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken livers with mushroom sauce on garlic hash using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken livers with mushroom sauce on garlic hash:
- Get livers
- Get 500 grams chicken liver
- Make ready 1 cup breadcrumbs
- Make ready 1 egg
- Make ready Sauce
- Get 250 ml Cream
- Prepare 250 grams Portabello mushrooms
- Prepare 1 large onion, chopped
- Get 4 clove garlic
- Take 500 ml milk
- Prepare 1/2 cup white wine
- Prepare 1 tbsp cornflour
- Take 2 bay leafs
- Make ready 1/2 tbsp thyme
- Get mash
- Get 750 grams potatoes
- Get 3 clove garlic
- Take 40 grams butter
Saute the chopped onions and mushrooms in a pot with butter. Add the pressed garlic, a little black pepper and salt to taste as well. The livers are sautéed in one layer in very hot oil and butter so they brown outside but remain pink inside. Dried cranberries, port, and ketchup add sweetness to the sauce.
Steps to make Chicken livers with mushroom sauce on garlic hash:
- Fry onion and garlic until soft and add the mushrooms. Sauté for another 5 minutes and add the wine.
- Meanwhile boil potatoes with garlic until the potatoes are tender. Drain well and mash with butter.
- Allow to reduce a little and add the cream and bay leaf.
- Mix the cornflour and thyme with the milk. Add to pot.
- Allow to thicken.
- Season with oregano, salt and pepper. Wash the livers and cut in half.
- Pat dry
- Dip the livers in the beaten egg and in the breadcrumbs to coat. Melt the butter in large frying pan.
- Pan fry the livers about 2 minutes each side, until they are just cooked in the center.
Serve with boiled rice." –Jacques Pépin. Recipe: Chicken Livers in Mushroom Port Sauce. First, season chicken breasts with salt and pepper. Brown the chicken in a skillet on both sides until it gets that dark golden color. I followed the recipe's ingredients but I added the onion and garlic with the chicken livers.
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