cognac

A similar recipe often appears in sources that refer to Hungarian cuisine. When cooking chicken liver like this, the result is very enjoyable. The liver is fried in cooking oil at relatively high heat until practically all the liquid has evaporated, then a good amount of cognac is added and set on fire to reduce the alcohol. The food is served with basmati rice, but probably other side dishes are also suitable.

Preparation time: 20 minutes
Level: Not too difficult
Serves: two

Ingredients:
400 g of chicken liver
50 ml of cognac
150 ml of whipped cream
1 teaspoon of flour dissolved in cold water to make the sauce
1 teaspoon dried or fresh thyme
Season with sea salt and black pepper
Cooking oil for frying

To serve boiled basmati rice

Preparation:

1. Clean the chicken liver from veins and fat, heat the cooking oil in a thick-bottomed pan, and brown the chicken liver on high heat. Turn the pieces of liver from time to time so that they brown evenly.
2. As the liver expels some liquid, let it evaporate. Season the liver with sea salt.
3. When the liquid has evaporated and the liver turns brown, pour about 50 ml of cognac into the pan and carefully set it on fire.
4. Carefully mix the liver. The burning lasts about 30 seconds, then reduce the temperature to medium, season the liver with thyme, stir, and set aside.
5. The liquid left over from frying the liver in the pan, which contains oil, juice from the liver, and cognac with reduced alcohol, is an excellent sauce base. Dissolve about 1 teaspoon of flour in a little cold water. Pour the whipped cream into the pan and add the dissolved flour liquid little by little until the sauce acquires the desired thickness. Season the sauce with black pepper and sea salt.
6. Serve the liver with basmati rice. Put the rice on a plate, then the sauce and the pieces of liver fried in the sauce. Garnish the food with herbs if desired.
   Serve immediately.
   Ready!!