Flambéed chicken livers with mushrooms and toast

Name: Flambéed chicken livers with mushrooms and toast - Dorina C.
Ingredients: For 4 people; suitable for Flemish or 2 hungrier ones: 400 grams of chicken liver; 400 grams of fresh mushrooms; 1 medium onion; 4 slices of toast; 1 clove of garlic; 50 ml of olive oil; 30; 40 ml of brandy; a little flour; 2 tablespoons of balsamic vinegar; juice from 1/2 lemon; green salad (about one head or a mix of salad of your choice); a few cherry tomatoes for decoration; and pepper.

Diverse - Flambéed chicken livers with mushrooms and toast by Dorina C. - Recipia

Flambéed chicken livers with mushrooms and toast – A quick and delicious recipe Preparation time: 10 minutes Cooking time: 5 minutes Total time: 15 minutes Number of servings: 4 (or 2 generous servings) Flambéed chicken livers with mushrooms and toast are an excellent choice for a quick and tasty dinner. This recipe is not only simple but also full of flavors, combining the tenderness of the liver with the texture of the mushrooms and the intense aroma of cognac. Let’s see how we can prepare this savory dish step by step. Necessary ingredients: - 400 grams of chicken livers - 400 grams of fresh mushrooms (preferably chanterelles or champignons) - 1 medium onion - 4 slices of toast - 1 clove of garlic - 50 ml of olive oil - 30-40 ml of cognac - A little flour (to dust the liver) - 2 tablespoons of balsamic vinegar - Juice of 1/2 lemon - Green salad (about one head or a mix of your favorite salads) - A few cherry tomatoes for decoration - Freshly ground pepper Preparation instructions: 1. Preparing the ingredients: Clean the chicken livers under a stream of cold water and dry them well with paper towels. Slice the onion julienne and the mushrooms into thin slices. Chop the garlic finely. 2. Dusting the liver: Sprinkle a little flour on the livers, ensuring they are evenly coated. This will help achieve a slightly crispy texture. 3. Cooking the livers: In a deep skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until translucent. Then, add the chicken livers and let them cook for 2-3 minutes on each side until golden. 4. Adding the mushrooms: Incorporate the mushrooms into the skillet, stirring gently. Cook everything for another 2 minutes until the mushrooms soften. 5. Flambéing: Now comes the spectacular part! Pour the cognac into the skillet, then carefully ignite it with a lighter or match. Flambéing will add a deep flavor to the dish. Be sure to take this step with caution! 6. Finishing the sauce: Once the flames have gone out, add the balsamic vinegar and lemon juice. Mix well and let it cook for another 1-2 minutes to combine all the flavors. 7. Preparing the toast: While the livers finish cooking, toast the slices of bread until crispy. 8. Serving: Arrange the flambéed chicken livers on a platter alongside the mushrooms. Garnish with green salad and cherry tomatoes. Serve warm on a bed of crispy toast. Practical tips: - Choosing mushrooms: You can use any type of fresh mushrooms, but avoid canned mushrooms as the texture won’t be as pleasant. - Variations: For an exotic touch, add some fresh herbs like parsley or basil at the end. - Alternative serving: Serve the livers with a side of mashed potatoes or rice for an even heartier meal. This recipe for flambéed chicken livers with mushrooms and toast is perfect for a quick yet elegant dinner. The rich flavors and texture combinations are sure to impress anyone. Enjoy every bite!