Chicken fricassee


500 g chicken breast fillet
500 g chicken liver
2 cloves of garlic
1 sprig of tarragon
2 sprigs of parsley
50 ml brandy
100 g crème fraîche or sour cream
50 g butter
40 ml olive oil
Salt, freshly ground black pepper
Green beans for serving

Preheat oven to 140 ° C. Crush the garlic, peel and chop. Chop the tarragon and parsley, removing the stems.

Dry the chicken liver and fillets with paper towels. Cut the liver in half, then in half again; breasts – in pieces the same size as the liver. Season with salt and pepper. Heat the olive oil and butter mixture in a heavy-bottomed skillet. Brown the liver and breast over high heat, 2-3 minutes. Remove from heat, add herbs and garlic.

In a small saucepan, lightly heat the cognac. Pour it over the liver and breast, and light it with a long wooden skewer.

Let the flame burn out, then add the sour cream. Stir, transfer to a Smart Cuisine dish, place in oven for 10-15 minutes. Serve with green beans.

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