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Chicken livers with cream and blueberries honey

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 15
Baking 10
Portions 2
Freezing No


  • 8 trimmed chicken livers
  • 1 chopped small red onion
  • 1 chopped garlic clove
  • 190 ml (3/4 cup) of dry white wine
  • 125 ml (1/2 cup) of cooking cream
  • 15 ml (1 tablespoon) of blueberries honey ( or other kind of sweet honey)
  • Butter
  • Salt and pepper
  • Fresh parsley
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  • Melt butter in a large pan at medium high heat. Add onion and garlic and sweat for about two minutes, until onion is translucent. Avoid roasting.
  • Add chicken livers and lay without stacking it. Well brown for 1 to 2 minutes on each side. Salt and pepper.
  • Deglaze with white wine and reduce of an half.
  • Add honey and cream. Reduce until sauce has an unctuous texture. Add parsley at end of cooking and mix before serving.

Chef's notes