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Chicken liver ragout with nuts

Author
Cookinero 16 Nov 2022
18710
Chicken liver ragout with nuts

How to cook Chicken liver ragout with nuts

Step 1

Chicken liver ragout with nuts

Fry the nuts in a dry, heated frying pan, stirring constantly, for 6 minutes. Then chop with a knife into large crumbs. Wash greens, dry and chop.

Step 2

Wash the chicken liver, remove the fatty layers. Heat oil in a saucepan. Fry the liver over high heat, 4 minutes. Reduce heat to medium, add broth and cook for 10 minutes. Add sour cream, mix.

Step 3

Add nuts and roasting spices. Stir and cook for 5 more minutes. Sprinkle the dish with herbs before serving.

Chicken liver ragout with nuts - FAQ About Ingredients, Baking Time and Storage

Absolutely! Walnuts, pecans, or even toasted almonds would be delicious substitutes for the nuts called for in the recipe. Just ensure they are toasted for optimal flavor and texture.
Store leftover chicken liver ragout in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before refrigerating.
For a vegetarian version, you can substitute the chicken livers with mushrooms (such as cremini or portobello) or lentils. Adjust cooking times accordingly; mushrooms will need to be sautéed until browned, and lentils should be cooked until tender.
Chicken liver ragout is fantastic served over pasta, rice, or mashed potatoes. You can also spread it on toast or serve it as a filling for vol-au-vents.
Yes, you can freeze chicken liver ragout, but the texture may change slightly due to the sour cream. Store in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.
Reheat thawed chicken liver ragout in a saucepan over medium heat, stirring occasionally, until heated through. If it seems dry, add a splash of broth or water.
To make this recipe low-carb, serve it over cauliflower rice or zucchini noodles instead of traditional pasta or rice. Also, be mindful of the carbohydrate content of any broth used.
You can substitute the sour cream with plain Greek yogurt for a similar tang and creamy texture. Crème fraîche would also work well.

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