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Chicken Livers with Leeks and Cream

Rosi TrifonovaRosi Trifonova
Guru
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Chicken Livers with Leeks and Cream
20/02/2014
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Preparation
20 min.
Cooking
25 min.
Тotal
45 min.
Servings
3-4
"This time the chicken livers are going to cheat on your beer with a short but passionate affair with a bottle of well chilled white wine."

Ingredients

  • chicken livers - 21 oz (600 g)
  • milk - 1 cup
  • flour - for rolling
  • liquid cream - 3 cups (700 ml)
  • leeks - 7 oz (200 g), chopped
  • salt
  • black pepper
  • white pepper
measures

How to make

Soak the cleaned and dried chicken livers in the milk for a few hours. Then drain and roll them in flour and fry them (do not over-cook) in preheated oil.

When the livers are ready, sprinkle them with black pepper and salt. Fry the chopped leeks in preheated oil and gradually pour in the cream. Add the livers and stew gently for 5 minutes, then add spices to taste.

Serve the chicken livers with some fresh chopped parsley.

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