Ingredients with Measurements:
- 1 pound of chicken liver, cleaned and trimmed
- 1/2 cup of red wine
- 1/2 cup of chicken broth
- 1/4 cup of olive oil
- 1/4 cup of butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the chopped onion and minced garlic and sauté until soft and fragrant.
3. Add the cleaned and trimmed chicken liver to the skillet and cook for about 5 minutes or until browned on the outside and pink on the inside.
4. Pour in the red wine and chicken broth and bring to a boil.
5. Reduce the heat to low and let the sauce simmer for about 10 minutes or until the liver is cooked through.
6. Transfer the liver and sauce to a blender or food processor and blend until smooth.
7. Return the sauce to the skillet and add the dried thyme, salt, and pepper to taste.
8. Cook the sauce over low heat for another 5 minutes or until it thickens to your desired consistency.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering and thickening.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 328
Fat: 24g
Protein: 18g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 235mg
Substitutions for ingredients:
- You can use beef liver instead of chicken liver.
- You can use vegetable broth instead of chicken broth.
- You can use any type of cooking oil instead of olive oil.
- You can use any type of fresh or dried herbs instead of thyme.
Variations:
- You can add a splash of heavy cream or sour cream to the sauce for a creamier texture.
- You can add chopped mushrooms or bacon to the sauce for extra flavor and texture.
- You can use white wine instead of red wine for a milder flavor.
Tips and tricks:
- Make sure to clean and trim the liver properly before cooking to remove any impurities and tough parts.
- Don't overcook the liver or it will become tough and dry.
- Use a blender or food processor to blend the sauce until smooth and creamy.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs as needed.
Storage instructions:
You can store the liver sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the liver sauce over cooked pasta, rice, or mashed potatoes. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
This liver sauce pairs well with red wine, crusty bread, and a side salad.
Suggested side dishes:
Roasted vegetables, steamed green beans, or sautéed spinach.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or red wine to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to 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 dish that has been enjoyed for centuries. It is often served as a sauce for meat or pasta dishes.
Flavor profiles:
This liver sauce has a rich and savory flavor with hints of garlic, thyme, and red wine.
Serving suggestions:
Serve this liver sauce as a main dish with pasta or rice, or as a side dish with roasted vegetables or a salad.
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Region: French