Chicken Liver Stew
Serves 4 | Cooking time 30-40 min
Instructions
1. Set the oven to 225°C/240°F/gas mark 7-8 (with fan, slightly higher without fan).
2. Place the prosciutto slices on top of parchment paper (on a baking tray or rack) and roast them in the upper part of the oven for 4-6 minutes until crispy.
3. Rinse, drain, pat-dry and dice the chicken liver. Discard/remove the hard tendons/sinews, if necessary.
4. Chop the onions, mince the garlic and grate the lemon zest.
5. Shallow-fry the onions, garlic and lemon zest in olive oil on medium heat for 2-3 minutes.
6. Add the chopped liver and fry for 5-7 minutes.
7. Add the dried herbs and coffee powder and mix.
8. Mix in two tablespoons of flour and add 300 ml water. Let simmer for a couple of minutes until the sauce thickens.
9. Crumble the cooked ham in the sauce and mix. Season with salt and pepper.
10. Chop the rinsed lovage (save a few leaves of lovage for garnish) and add it in the stew with the cream.
11. Heat up the creamy stew, garnish with lovage and black pepper and serve with e.g. mashed sweet potatoes and frozen lingonberries (or cranberries).
Serves 4 | Cooking time 30-40 min
Ingredients
✧ 100 g/3.5 oz prosciutto crudo (air-dried/dry-aged ham)
✧ 300 g/10.6 oz chicken liver
✧ 2 medium-sized onions
✧ 2 cloves of garlic
✧ zest of 1 lemon
✧ 2 tablespoons evoo (or sunflower oil)
✧ 2 teaspoons dried rosemary
✧ 1 teaspoon instant (espresso) coffee
✧ 1 teaspoon dried basil
✧ 1 teaspoon dried chervil
✧ 1 teaspoon dried mint
✧ 1/2 teaspoon dried thyme
✧ 2 tablespoons apf/wheat flour
✧ 300 ml/1.3 cups water
✧ ~1/2 teaspoon salt
✧ ~1/4 teaspoon black pepper
✧ a handful of fresh lovage (or cilantro/coriander)
✧ 100-150 ml/0.4-0.6 cups double/heavy cream
Instructions
1. Set the oven to 225°C/240°F/gas mark 7-8 (with fan, slightly higher without fan).
2. Place the prosciutto slices on top of parchment paper (on a baking tray or rack) and roast them in the upper part of the oven for 4-6 minutes until crispy.
3. Rinse, drain, pat-dry and dice the chicken liver. Discard/remove the hard tendons/sinews, if necessary.
4. Chop the onions, mince the garlic and grate the lemon zest.
5. Shallow-fry the onions, garlic and lemon zest in olive oil on medium heat for 2-3 minutes.
6. Add the chopped liver and fry for 5-7 minutes.
7. Add the dried herbs and coffee powder and mix.
8. Mix in two tablespoons of flour and add 300 ml water. Let simmer for a couple of minutes until the sauce thickens.
9. Crumble the cooked ham in the sauce and mix. Season with salt and pepper.
10. Chop the rinsed lovage (save a few leaves of lovage for garnish) and add it in the stew with the cream.
11. Heat up the creamy stew, garnish with lovage and black pepper and serve with e.g. mashed sweet potatoes and frozen lingonberries (or cranberries).
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