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

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.