The recipe is very unusual, but despite this, the combination of raspberries and chicken liver simply delightful! We can say, unexpectedly delicious :). In my opinion, this is one of the best options for cooking chicken liver. If you can not find a balsamic sauce, it can be done independently of balsamic vinegar, it just boiled down to simmer for 2 times. Of all the vinegar sauce evaporates, it will become thicker and more fragrant.
Chicken liver — 300 g
Raspberry — 300 g
onion — 1
Balsamic sauce — 2 teaspoons
Salt and pepper — to taste
1. my chicken liver, soaked in ice water for 30 minutes and were dried with a paper towel. Onions cut into cubes, fry in a small amount of vegetable oil. In a separate pan fry the liver 8 minutes, salt to taste.
2. We shift fried liver on a heated plate and keep warm. In a frying pan add the onions with balsamic sauce, raspberries and simmer over medium heat for 7 — 10 minutes. We grind raspberry sauce in a blender, rub through a sieve and heated.
3. Put the sauce on the plate, liver, sprinkle with freshly ground black pepper and serve.