Chicken liver Forester

Category: Meat dishes
Kitchen: french
Chicken liver Forester

Ingredients

chicken liver 900 g
flour 150 g
large mushrooms (I have a glass of dried white ones) 12 pcs
onion 1-2 pcs
garlic 1-2 cloves
dry white wine 125 ml
large tomato 1 PC
fennel seeds (I have anise) 1/2 tsp
paprika 1 tsp
vegetable oil (any) 90 ml
olive oil 30 ml
butter 2 tbsp. l

Cooking method

  • Such a hearty and unusual dish in a truly French style. Preparing quickly and easily!
  • Wipe the well-washed liver with a paper towel.
  • But first, let's cook the mushrooms.
  • To do this, heat 45 ml of vegetable and 1 tbsp in a saucepan. l butter, sauté for one minute, then remove from the saucepan with a slotted spoon.
  • Put the remaining butter and vegetable oil in the same saucepan (except for 30 ml of olive oil, which will be used for frying the liver) and fry the onion and garlic. We also lay them out from the saucepan with a slotted spoon.
  • Only now we fry the chicken liver in olive oil for 5 minutes, roll it in flour with paprika beforehand, and transfer it to another dish.
  • Chicken liver Forester
  • In a saucepan, simmer the fennel seeds in dry wine over low heat for 5 minutes. After that, we return everything previously cooked to the stewpan - liver, mushrooms with onions and garlic and chopped tomato, warm up for several minutes. Salt, pepper and serve.
  • Recipe from J. Butler's book "Culinary Treasury".

The dish is designed for

4 servings

Time for preparing:

30-40 minutes

Cooking program:

plate

Note

Unusual taste - what can you say, French !!!

Enjoy your meal!

Twist
Marisha, it must be so delicious !!! I will definitely try! I took the recipe to the bookmarks.
MariS
Thank you, Marishenka! I agree, it's very tasty!
My husband, spoiled by me, rated it 5+ and asked for more.
Vasilissa
We'll have to buy dry white wine for the sake of such a treat (we somehow use more dry red wine).
MariS
Quote: Vasilissa

We'll have to buy dry white wine for the sake of such a treat (we somehow use more dry red wine).

Thank you, Vasilissa!
I also like red wine more, but I also keep dry white for different dishes.
Today, especially for this recipe, I bought fennel seeds on the market and cooked them again. Only the mushrooms were marinated porcini, which I washed with water and fried.
It turned out even tastier.

Chicken liver Forester
Natusik
Marishka, oh, how delicious it looks !!! The monitor spattered with saliva, right now I’ll collapse into a hungry swoon ... ... and you ... you ... will be to blame !!!
MariS
Quote: Natusik

Marishka, oh, how delicious it looks !!! The monitor spattered with saliva, right now I’ll collapse into a hungry swoon ... ... and you ... you ... will be to blame !!!

Natus, thanks for the compliment!

It's really delicious! And somehow the taste "shone" in a new way ... Try it, dear, I hope you will not regret it!
The main thing is not to save on mushrooms!
nakapustina
I decided to cook a liver for dinner according to this recipe and, as always, messed up For some reason, I decided that the liver should be cooked with cognac (I mixed up the recipe for rabbit fricassee that was put in the bookmarks) I only drink red dry, there was cognac at home. In general, when I began to clarify the ingredients, it was too late to run for wine, and I brazenly diluted the wine vinegar with water. Mushrooms - frozen chanterelles. I love the liver in the form of a paste or sauce, my mother practically does not eat it, there is only one eater-husband available. The result is still pleasing. It is very surprisingly tasty and simple. The next time my daughter comes (she also loves the liver), I will buy white wine and cook it as expected. Marina, thank you very much for the recipe
MariS
Quote: nakapustina

I decided to cook the liver for dinner according to this recipe and, as always, messed up. For some reason I decided that the liver should be cooked with cognac. The result is still pleasing. It is very surprisingly tasty and simple.

Natasha, did you cook it with cognac? Most importantly, the result is pleasing!
I was also unexpectedly surprised - everything seems to be simple ... I think a mixture of oils and spices plays a role. And wine too. Well, in general, good health!
nakapustina
No, I drank cognac out of grief (just kidding). I cooked it with diluted wine vinegar. I forgot to say, my mother ate her portion and did not understand that the liver (she sees very badly), said that it was delicious.
MariS
Quote: nakapustina

No, I drank cognac out of grief (just kidding). I cooked it with diluted wine vinegar. I forgot to say, my mother ate her portion and did not understand that the liver (she sees very badly), said that it was delicious.

It is most important. I am very happy! Good health!
Vitalinka
Marinochkahow delicious it is !!!!!!!! Thanks for sharing the recipe!

🔗
MariS
Quote: Vitalinka

Marinochkahow delicious it is !!!!!!!! Thanks for sharing the recipe!

🔗

Vitalinochka - what a beauty !!!
So nice that I liked the recipe! Good health!
It's been a long time since I cooked such a liver ... I ought to repeat it!

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