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Salad with chicken liver

A flavoursome and meaty Salad with pan-fried Chicken Livers and Chicken Tenders.

Amount of persons: 4

Time: 20 min

Complexity: 1


  • Chicken liver - 300 g
  • Chicken tender - 200 g
  • Butter - 40 g
  • Olive oil - 2 tb spoons
  • White wine - 2 tb spoons
  • Porcini mushrooms - 200 g
  • Arugula - 80 g
  • Cherry tomatoes - 120 g
  • Sage - 1 sprig
  • Salt - to taste
  • Pepper - to taste



Step 1. Prepare the chicken liver. Cut out the excess fat. Cut the livers and tenders into same size pieces.

Step 2. Slice the mushrooms.

Step 3. Heat the olive oil in a pan and sauté the mushrooms with the sage leaves.

Step 4. Add the chicken tenders and sauté for 1-2 minutes. Add the liver to the pan and cook for about a minute.

Step 5. Add the wine, stir and cook to reduce the wine. Add the butter, lower the heat and cook for a couple of minutes. Season to taste. Arrange the mushrooms, chicken and liver on a plate, drizzle the pan sauce on top. Top it with arugula and halved cherry tomatoes.


Bon Appetit!