{"id":1111,"date":"2013-08-30T08:58:57","date_gmt":"2013-08-30T06:58:57","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1111"},"modified":"2020-04-04T11:11:37","modified_gmt":"2020-04-04T09:11:37","slug":"%d7%a4%d7%97%d7%96%d7%a0%d7%99%d7%95%d7%aa-%d7%a2%d7%9d-%d7%9b%d7%91%d7%93-%d7%9e%d7%98%d7%95%d7%92%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1111&lang=en","title":{"rendered":"Saut\u00e9ed Chicken Liver in Red-Wine Puffs"},"content":{"rendered":"

Cream puff recipe<\/a><\/h3>\n

Filling Ingredients<\/h3>\n

Frying oil
\n300 gr. chicken livers, cut into 1cm\/\u00bd” cubes
\n2 large onions, chopped
\n2 cups red wine
\n3 tbsp. brown sugar
\nsalt
\npepper (optional)<\/p>\n

Filling Preparation<\/h3>\n

In a sauce pan, fry the onions until golden-brown.
\nAdd the liver and saut\u00e9 until it changes color.
\nTip:<\/b> Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated.<\/i>
\nAdd the wine and sugar, and season with salt and pepper to taste
\nBring to a boil and reduce heat.
\nCook for 5 minutes and remove from heat.
\nUsing as slotted spoon, remove the liver from the sauce onto a separate container.
\nReturn sauce pan to heat, bring to a boil and reduce over medium heat for 15-20 minutes until thick.
\nRemove from heat.
\nReturn livers to sauce and gently stir in.<\/p>\n

Putting it all together<\/h3>\n

Cut each puff in the middle.
\nPlace each puff on an appetizer plate.
\nFill the puff generously with the livers.
\nDrizzle some of the sauce over the puff, and serve.<\/p>\n

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