Chicken livers with mushroom sauce on garlic hash
CookingTomas @cook_3903606
Chicken livers with mushroom sauce on garlic hash
Cooking Instructions
- 1
Fry onion and garlic until soft and add the mushrooms. Sauté for another 5 minutes and add the wine.
- 2
Meanwhile boil potatoes with garlic until the potatoes are tender. Drain well and mash with butter.
- 3
Allow to reduce a little and add the cream and bay leaf.
- 4
Mix the cornflour and thyme with the milk. Add to pot.
- 5
Allow to thicken.
- 6
Season with oregano, salt and pepper. Wash the livers and cut in half.
- 7
Pat dry
- 8
Dip the livers in the beaten egg and in the breadcrumbs to coat. Melt the butter in large frying pan.
- 9
Pan fry the livers about 2 minutes each side, until they are just cooked in the center.
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