Ingredients with Measurements:
- 1 pound of chicken liver, cleaned and trimmed
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 apples, peeled and diced
- 1 tablespoon of fresh sage, chopped
- 1 cup of chicken stock
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chicken liver to the skillet and cook for about 5 minutes, stirring occasionally, until the liver is browned on the outside but still pink on the inside.
3. Add the diced apples and chopped sage to the skillet and cook for another 5 minutes, stirring occasionally.
4. Pour the chicken stock into the skillet and bring to a simmer. Reduce the heat to low and let the sauce simmer for about 10 minutes, until the liver is cooked through and the apples are soft.
5. Remove the skillet from the heat and let the sauce cool for a few minutes.
6. Transfer the sauce to a blender or food processor and blend until smooth.
7. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4 people
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 13g
Protein: 25g
Sodium: 300mg
Sugar: 8g
Substitutions for ingredients:
- You can use pork liver instead of chicken liver.
- If you don't have fresh sage, you can use dried sage instead.
Variations:
- You can add a splash of cream to the sauce for a richer flavor.
- You can add a tablespoon of balsamic vinegar to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to clean and trim the liver properly before cooking.
- Don't overcook the liver, as it can become tough and dry.
- Use a high-quality chicken stock for the best flavor.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over grilled chicken or pork chops.
Garnishes:
Garnish the sauce with fresh sage leaves.
Pairings:
This sauce pairs well with roasted vegetables, such as Brussels sprouts or sweet potatoes.
Suggested side dishes:
Serve the sauce with a side of mashed potatoes or rice.
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken stock to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the liver thoroughly to avoid any risk of foodborne illness.
- Store the sauce in the refrigerator and consume within 3 days.
Food history:
Liver sauce is a traditional French sauce that is often served with grilled meats.
Flavor profiles:
This sauce has a rich, savory flavor with a hint of sweetness from the apples.
Serving suggestions:
Serve the sauce warm over grilled chicken or pork chops.
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