Chicken liver "Forrester" with tomatoes, mushrooms and onions
A very tasty chicken liver dish for lunch or dinner. The subtlety is that all the ingredients are fried very quickly and separately, so chicken liver, onions, tomatoes, mushrooms must be prepared in advance. As well as the dishes in which you will transfer them.
Ingredients
Servings 4- 12 champignons or white mushrooms
- vegetable oil
- onion - 1 onion
- 900 g chicken liver
- 1 tsp ground paprika
- 0.5 cup dry white wine
- salt
- large tomatoes
- 0.5 tsp fennel seed
- flour - 1 cup
- olive oil - 2 tbsp.
- garlic - 1 clove
Cooking
Step 1
1. Wash mushrooms, dry and chop coarsely. Peel the onion, cut into half rings. Peel the garlic, chop. Remove the connecting films from the chicken liver. Put the chicken liver in a colander, rinse, put on paper napkins, let dry properly. Mix flour with paprika in a bowl. Roll the pieces of liver in the mixture, set aside.
Step 2
Heat up in a saucepan 3 tbsp. l. vegetable oil and 1 tbsp. l. creamy. Saute mushrooms for 1 minute. Transfer with a slotted spoon to another bowl.
Step 3
Add the remaining vegetable oil and butter to the same saucepan. Saute onion and garlic 2 min. Without removing the saucepan from the heat, transfer the onion and garlic to a bowl with mushrooms.
Step 4
Put the liver in a saucepan. Fry, stirring constantly, for 5 minutes, adding vegetable oil if necessary. Transfer the liver to a clean bowl. Leave the saucepan on fire.
Step 5
To make the chicken liver juicy and soft, it must be fried in small portions in a very hot pan in a large amount of oil.
Step 6
Pour wine into a saucepan, add fennel seeds. Reduce the sauce (5 minutes).
Step 7
Return the mushrooms, onion with garlic and chicken liver to the saucepan with the sauce, salt, pepper, mix. Cook 5 min. Wash the tomato, pour over boiling water and remove the skin, cut the flesh into large cubes. Add to the finished dish, mix and serve immediately.