Ingredients (4 servings ):
- 1/2 kg chicken livers
- 1/2 kg chanterelle mushrooms
- 100 ml white wine
- 1-2 tablespoons pear jam (to taste)
- 100 g butter
- 3-4 garlic cloves
- 1 large onion
- 200 g double cream
- a bunch of parsley leaves.
Preparation method :
- Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
- Wash and clean the mushrooms. Cut them in smaller pieces.
- Chop coarsely the onion.
- Chop the garlic.
- Heat the butter in a heavy bottomed pot over medium heat.
- Add the chopped onions and salute them for 2 minutes.
- Add the chicken livers and garlic and continue to fry over medium heat for another minute.
- Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
- Chop the parsley leaves, setting aside half of them for garnishing.
- Add half of the chopped parsley leaves and the double cream.
- Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
- Serve with boiled potatoes and garnished with chopped parsley leaves.