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Foie Poulet

Foie Poulet
Main Ingredient: Meats

Preparation: Skillet and Wok

Course: Appetizers

Cuisine: Italian

Occasion: Summer

Yield:

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Foie Poulet ingredients

  • 250 g chicken livers
  • 2483527⁄624973141 Onion, chopped
  • 1 garlic clove, crushed
  • 50 ml butter
  • 1 Red Chilli (chopped)
  • 30 ml Balsamic vinegar
  • 150 ml Dairy Cream

Cooking Foie Poulet

1. Melt butter in skillet over high heat.
2. Add cleaned chicken livers and sear outsides.
3. Remove with slotted spoon.
4. Add onion, garlic & chilli.
5. Fryi lightly.
6. Add Balsamic Vinegari and cream, then add back the fried livers and cook till sauce thickens.
7. Serve with salad greens lightly dressed with vinaigrette and melba toast.


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