Name: Chicken liver Forester
Yield: 2
Ingredients: Chicken liver - 700 gram; Flour - 80 gram; Black pepper - 1 Tsp; Vegetable oil - 12 tbsp; Butter - 50 gram; Champignon - 300 gram; Bulb onions - 1 PC.; Garlic - 4 clove; Fennel - 2 tbsp; Dry white wine - 150 gram

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Ingredients for - Chicken liver Forester

1. Chicken liver - 700 gram

2. Flour - 80 gram

3. Black pepper - 1 Tsp

4. Vegetable oil - 12 tbsp

5. Butter - 50 gram

6. Champignon - 300 gram

7. Bulb onions - 1 PC.

8. Garlic - 4 clove

9. Fennel - 2 tbsp

10. Dry white wine - 150 gram

How to cook deliciously - Chicken liver Forester

1. Stage

Wash, peel and slice the mushrooms. Heat olive oil and butter in a saucepan or frying pan and fry the mushrooms for 3 minutes. Do not overcook them. Mushrooms must not be overcooked, but must stay firm. Put the mushrooms into another bowl.

2. Stage

Add the remaining butter and oil to the frying pan and sauté the garlic and onion in half rings until light golden; add the onions to the mushrooms. There will be enough oil left in the frying pan to fry the liver.

1. Stage. Chicken liver Forester: Add the remaining butter and oil to the frying pan and sauté the garlic and onion in half rings until light golden; add the onions to the mushrooms. There will be enough oil left in the frying pan to fry the liver.

3. Stage

Pepper the washed and peeled liver beforehand, roll in flour and fry for 7-10 minutes, stirring. Add the liver to the mushrooms and onions. Pour wine into a saucepan, add finely chopped fennel. Cook for about 3 minutes on low heat. Add liver and mushrooms to wine. Salt to taste, stir and stew over low heat for about 5 minutes.