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
salt
freshly ground pepper
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.
