Cooking with Verjuice
Recipes for Meat + Poultry

Chicken liver in verjuice sauce

Chicken Liver in Verjuice Sauce
(as main dish: 2 servings, as starter: 4 servings)


360 g chicken liver
1 clove of garlic
1 shallot
1 stalk of basil
75 ml verjuice
75 ml cream
freshly ground pepper

How to Prepare

Goes well with:
  • Pinot Noir dry
  • Riesling dry
  • Huxel Beerenauslese off-dry
  • Sieger Auslese dessert wine
  • Versecco dry
  • Versecco medium

Chop onion and garlic finely. Fry in a pan with a little butter. Add livers and fry on both sides at reduced heat.

Deglaze with verjuice and simmer for a bit. Season to taste with salt and pepper. Stir in the cream and put the stalk of basil into the sauce. Cook at low heat for a few minutes with the lid closed.

Serve with rice or pasta as a main dish, or with baguette as a starter.

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