Pan-fried chanterelles with chestnuts and chicken livers
- Chanther mushrooms
500 g
- Poultry livers
420 g
- shelled chestnuts (cooked)
260 g
- Garlic
6 cloves
- Salt and ground pepper
QS
- Baby spinach
120 g
- Duck fat
3 tablespoons
- "Aceto" balsamic vinegar
2 tablespoons
- Chives
1/2 bunch
- Preparation time:20 minutes
- Cooking time:15 minutes
- Stem and wash the spinach leaves. In a sauté pan, confit the unpeeled garlic cloves for 20 minutes over low heat.
- Denerve the chicken livers, cut them in half, salt and pepper. Wash and chop the chives. Carefully clean the chanterelles, cut the larger ones in half.
- Drain the garlic cloves but keep the cooking fat in the pan, sear the livers on both sides. Lower the heat, add the chanterelles, garlic cloves and chestnuts. Stir and cook for about 10 minutes over low heat. Add the balsamic vinegar and the chopped chives, salt and pepper. stir and continue cooking for 5 minutes.
- Serve this pan-fried on the raw spinach leaves, coat with the cooking juices.
- Serve immediately.
