CHICKEN LIVERS WITH MARSALA AND RAISINS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Rinse the livers and pat them dry on kitchen paper.
- Cut each into about 4 pieces, cutting out and discarding any while pans.
- Season with salt and pepper.
- Melt the butter with the oil in a frying pan.
- When it is very hot, add the livers and try them quickly, turning them so they brown evenly, for 5 minutes until golden.
- If you prefer the livers well done, fry them for a couple of minutes longer. Add the raisins and fry for 1 minute.
- Remove the livers and raisins with a slotted spoon and keep them warm.
- Add the Marsala to the pan and bring to the boil.
- Cook for a couple of minutes until syrupy.
- Add the lemon juice then pour the sauce over the livers.
- Serve scattered with chives.
INGREDIENTS
- 500 grams fresh chicken livers
- 50 grams butter
- 4 tablespoons Cooking oil
- 50 grams raisins
- 10 tablespoons Marsala
- Squeeze of lemon juice
- Salt and pepper
- Plenty of chopped chives, to garnish
7 comments for “Chicken Livers with Marsala and Raisins”
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