Chicken Livers in Cream and Wine

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, clean the liver, pat it dry well with paper towels.

   KnifeCutting board
2. 2
   Heat the butter and oil in a skillet over high heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the liver over high heat and fry 2 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Remove the liver from the pan and set aside.
5. 5
   In the same skillet, fry the onion and garlic 5 minutes.

   Stove
6. 6
   Add the wine and cook 2 minutes, until it reduces.

   Stove
7. 7
   Add the paprika and stir.

   Stove
8. 8
   Add the cream, thyme, salt and black pepper and bring to a boil. Turn down the heat and simmer 3 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Return the liver to the sauce and cook together 2 minutes.

   Stove
10. 10
    Serve immediately with mashed potatoes, sprinkled with the parsley.