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2 oz butter 60 g
1-1/2 lb chicken livers, chopped 675 g
1 onion, finely chopped 1
1-1/4 cups sour cream 300 mL
2 tbsp freshly chopped parsley 30 mL
salt and freshly ground pepper
Put the butter in a deep frying pan and heat gently until melted. Add chicken livers and cook for 5 minutes. Remove with a slotted spoon and set aside.
Add the onions to the pan and cook gently until soft. Return the liver to the pan, together with the juice that will have run from it, then stir in the cream and parsley. Mix well together and season to taste.
1-1/2 lb chicken livers, chopped 675 g
1 onion, finely chopped 1
1-1/4 cups sour cream 300 mL
2 tbsp freshly chopped parsley 30 mL
salt and freshly ground pepper
Put the butter in a deep frying pan and heat gently until melted. Add chicken livers and cook for 5 minutes. Remove with a slotted spoon and set aside.
Add the onions to the pan and cook gently until soft. Return the liver to the pan, together with the juice that will have run from it, then stir in the cream and parsley. Mix well together and season to taste.
