Chicken liver in black beer sauce

To see how much I like my Regis Stone pan, I bring to your attention an extremely simple but extremely tasty dish.
Liver in black beer sauce! Madness on the plate, I promise! Of course, as long as you like the liver. I love them :))
To understand why I like this pan so much, I will tell you that it is really different. I have pans with ceramic, Teflon, etc. in the kitchen, but none of them match it.
The housing is made of forged aluminum, ensures excellent thermal conductivity and guarantees the strength and durability of Regis Stone pans.
But the most and most is the innovative drip system, with which we can gradually release the flavors to enhance the taste of food and keep it fresh.

Regis Stone pans are ideal for use on gas, induction, electric and ceramic hobs.
And the interior is sensational: a layer that mimics hot stone, absolutely unmatched.
Nothing sticks, nothing burns, and cleans extremely easily. Even maximum non-stick!
I recommend these products with all confidence!

Chicken liver in black beer sauce

Chicken liver in black beer sauce

Chicken liver in black beer sauce

Chicken liver in black beer sauce

Ingredients:

  • 1 kg of chicken liver
  • 1 red onion
  • 1 lg raw sugar
  • 5 lg olive oil
  • 300 ml black beer
  • 1 head of garlic
  • cold polenta
  • black pepper
  • garlic powder
  • hot Chilli
  • salt
  • green parsley

Preparation

Heat the pan on the fire. Add a tablespoon of sugar and two tablespoons of oil. Leave to caramelize, and when the sugar has melted, add the chopped onion and 1-2 cloves of crushed garlic and chopped.
The livers are washed and peeled. Drain, then add to the pan , lightly caramelized onions. Allow to brown well, then quench everything with dark beer. Beware of steam, they are extremely hot. Cover with the cover provided. In the lid handle add hot paprika, black pepper and salt, along with 2-3 lg of olive oil. Leave everything on the right heat until the livers penetrate. After the spices in the handle have been consumed, lift the lid off the pan . If you still need salt or pepper, you can add it now.
The cold polenta (it can be from the previous day) is cut into cubes, added to the pan , and put on high heat, leave for a few minutes, until the polenta is nicely browned.
At the end, add 2 cloves of garlic, finely chopped and finely chopped, a little freshly chopped green parsley.
They are more than great. Serve with great, great appetite, with a crushed red onion or pickles!
May it be useful to you!

Chicken liver in black beer sauce

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