Chicken liver in wine – a delicious dish with white wine.
Chicken liver in wine - Dijana Popović - Recipes and Cookbook online
Chicken liver in wine - a delicious dish with white wine.
- 200 g of chicken gizzards (larger cut)
- 500 g of champignons (cut into strips)
- 2 tablespoons of oil
- 200 ml of neutral cream
- 200 ml sour cream
- 1 spoons of tomato puree
- 1 hot pepper (finely chopped)
- 2 cloves of garlic (crushed)
- 250 ml of white wine
- 1 onion (finely chopped)
- salt (to taste)
- pepper (to taste)
- dry seasoning (to taste)
- Wash the chicken liver and chop it a little larger.
- Wash the champignons and cut them into strips.
- In a large, deep pan, according to the size of the Wok, chop the onion head, add a spoonful of oil and sauté a little, add the chopped mushrooms and sauté until all the water released by the mushrooms evaporates.
- In another pan, put a spoonful of oil and fry the liver a little, just to change its color, then put the liver in the pan with the mushrooms, add salt, pepper, dry spices to taste, chopped hot pepper, and mix everything together, add a spoonful of tomato puree, pour white wine, simmer on on low heat for 20 minutes.
- Mix sour and sweet cream, add to the pan with the liver and mushrooms, add two cloves of crushed garlic and let it simmer for another 5 minutes. Sprinkle the finished dish with chopped parsley and serve with a glass of white wine.
- Pleasant.
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