Chicken Liver Stroganoff on Buttered Egg Noodles
Quickly seared chicken liver in a creamy paprika and mushroom sauce, spooned over buttered egg noodles.
Raw materials
Sear the liver fast and set it aside. It finishes in the sauce.
Ingredients
Method
Add the curd off the heat so the sauce does not split.
- 01Thaw and trim
If the pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Trim any sinew or green patches. Slice the liver into strips and pat dry.
- 02Boil the noodles
Cook the noodles as the pack says. Drain and toss with the butter.
- 03Sear the liver
Melt 1 tablespoon butter in a wide pan on high heat. Cook the liver for 2 minutes per side. Set aside.
- 04Cook the base
Add the remaining butter, onion and mushrooms. Cook for 8 minutes. Add the garlic, paprika and tomato paste for 1 minute.
- 05Build the sauce
Pour in the stock and simmer for 3 minutes. Return the liver and cook for 2 to 3 minutes until no pink remains. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Take off the heat. Stir in the curd and mustard, then season. Serve over the noodles with parsley.
Questions
Can I use chicken breast instead?+
Yes. Use thin strips and sear for 4 minutes.
Why did the sauce split?+
The curd was added over high heat. Take the pan off the heat and stir it in gently.