Chicken Liver With Mushrooms
This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Ingredients
- 250 grams chicken liver, cleaned and cut in half, (8 oz)
- 2 tablespoons butter
- 250 grams fresh mushrooms, sliced + 2 tablespoons water, (8 oz)
- ¼ cup hot water
- 1 tablespoon all purpose flour
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon chicken stock powder
- ¼ cup onion, diced
Instructions
- Mix the chicken stock powder in the hot water, set aside.
- Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
- Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
- Bring to a boil then reduce to a simmer and cook uncovered, stir often to slightly thicken the gravy.
- Serve with mashed potatoes or pasta and a vegetable.
Notes
Low cost per serving.
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