Chicken Liver with Cherries, Shallots and Balsamic

Ingredients

• 100 g fresh or frozen cherries
• 50 g shallots
• 20 g ginger (1 piece)
• 2 tbsp oil
• 100 ml classic vegetable broth
• 1 tbsp liquid honey
• 2 tbsp balsamic vinegar
• 300 g chicken liver
• Salt
• 2 tbsp flour
• 1 tsp butter
• Pepper

Instructions

1. 1.

   Wash the cherries, halve them and remove pits or thaw if frozen.

2. 2.

   Peel the shallots and cut into fine strips.

3. 3.

   Peel the ginger and roughly chop.

4. 4.

   Heat half of the oil in a pot. Sauté the shallots and ginger until translucent.

5. 5.

   Stir in the broth, honey and balsamic vinegar, bring to a boil and let simmer uncovered for 1 minute.

6. 6.

   Add the cherries, cook for another minute and keep warm.

7. 7.

   Wash the chicken liver, pat dry, lightly salt it and coat with flour.

8. 8.

   Heat the remaining oil together with butter in a pan and fry the chicken livers, turning them, for 3-4 minutes.

9. 9.

   Pour the sauce over (deglaze), season with salt and pepper, and serve immediately.