#SCGS Creamy Chicken Livers with Mushrooms
#SCGS Creamy Chicken Livers with Mushrooms
Ingredients
Oil, for frying
1 kg Chicken livers
1 tsp (5 ml) Butter
2 cups (500 ml) chopped Mushrooms
1 Onion, chopped
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 tsp (5 ml) Garlic powder
1 tsp (5 ml) Smoked paprika
1 cup (250 ml) fresh Cream
¼ cup (60 ml) Hot sauce
Salt and pepper, to taste
Method
Heat the oil in a pan over medium heat and brown the chicken livers for 3 minutes. Remove and set aside.
In the same pan, add the butter and cook the mushrooms until browned. Remove and set aside.
In the same pan, add the onion and fry until translucent.
Stir in the Seven Colours Grill Seasoning™, garlic powder, smoked paprika and fresh cream. Allow the sauce to simmer for 3 minutes, or until slightly thickened.
Add the hot sauce and stir until combined.
Return the browned chicken livers and mushrooms to the pan. Season with salt and pepper, then cook for a further 5 minutes, until the livers are cooked through.
Serve warm with toast and enjoy.
Season your stews
#sevencolours
