Chicken Liver on Toast

Roasted liver with onions, seasoned with balsamic and sage, served on slices of toasted baguette.

Ingredients:

500 g of chicken liver 8 pieces of baguette 4 pieces iceberg lettuce leaves 2 pcs of garlic cloves 1 pc small red onion 3 tbsp

td>balsamic 1 tsp sugar a handful of sage a handful of arugula ground pepper oil salt

Procedure:

1. Clean the chicken liver, wash, dry and cut into larger pieces, peel the onion and garlic cloves and chop finely
2. In a frying pan, fry the onion and garlic in hot oil, add the liver and fry it on all sides
3. Then pour a little water over it, add balsamic vinegar, finely chopped sage, salt, ground pepper, season with a little sugar if necessary, and slowly heat for 5-10 minutes
4. Drizzle the slices of baguette with oil and roast in the oven on a baking sheet until golden brown
5. Serve the liver on slices of roasted baguette with torn lettuce and rocket.

Recommendation:

Red wine and Provençal spices can be substituted for the balsamic and sage, and some fresh mushrooms can be sautéed with the liver.