Liège-style Chicken Liver (Foie de Volaille à la Liégeoise)
Foie de Volaille à la Liégeoise, or Liège-style Chicken Liver, is a classic dish from Belgian cuisine that features tender chicken livers cooked in a flavorful sauce. This dish is a perfect balance of rich and savory flavors, making it a popular choice for a hearty meal.
Ingredients
- 500g chicken livers, cleaned and trimmed
- 2 onions, finely chopped
- 100g bacon, diced
- 2 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onions and diced bacon, and cook until the onions are soft and the bacon is crispy.
- Push the onion and bacon mixture to the side of the skillet, then add the chicken livers to the pan.
- Cook the chicken livers for 2-3 minutes on each side, until they are browned and cooked through.
- Once the livers are cooked, remove them from the skillet and set aside.
- Deglaze the skillet with chicken broth, apple cider vinegar, and brown sugar, scraping up any browned bits from the bottom of the pan.
- Return the chicken livers to the skillet and simmer for an additional 5 minutes, allowing the sauce to thicken.
- Season with salt and pepper to taste.
- Serve the Foie de Volaille à la Liégeoise hot, accompanied by crusty bread or over a bed of mashed potatoes.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Spatula Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve with crusty bread or mashed potatoes.
Tips & tricks
Tips: Be sure not to overcook the chicken livers to maintain their tenderness.
Cost
$15