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FBERLAGE
Chicken liver in red wine
Also try these delicious Chicken Livers in red wine
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Ingredients
Directions
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Dab the chicken livers dry and cut them in half. Sprinkle them around with salt, pepper and the flour.
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Heat 2/3 of the butter in a frying pan and bake the chicken livers around on high brown.
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Remove them from the pan and fry the shallots on low setting in the remaining shortening in about 5 minutes.
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Add the thyme and sage and quench with the wine. Let the wine reduce to half and season the sauce with salt and pepper.
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Add the rest of the butter while stirring and put the chicken livers back in the sauce. Warm for another 5 minutes until the chicken livers are completely cooked.
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Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein50% DV25g
Carbs3% DV8g
Fiber0% DV0g
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