Chicken Livers with Leeks and Cream

"This time the chicken livers are going to cheat on your beer with a short but passionate affair with a bottle of well chilled white wine."
Preparation20 min.
Cooking25 min.
Тotal45 min.
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  • chicken livers - 21 oz (600 g)
  • milk - 1 cup
  • flour - for rolling
  • liquid cream - 3 cups (700 ml)
  • leeks - 7 oz (200 g), chopped
  • salt
  • black pepper
  • white pepper


Soak the cleaned and dried chicken livers in the milk for a few hours. Then drain and roll them in flour and fry them (do not over-cook) in preheated oil.

When the livers are ready, sprinkle them with black pepper and salt. Fry the chopped leeks in preheated oil and gradually pour in the cream. Add the livers and stew gently for 5 minutes, then add spices to taste.

Serve the chicken livers with some fresh chopped parsley.find similar recipes here

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