Stéphane Reynaud

Foies de Volaille

Chicken Livers

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Chicken livers 200 g
  • Chopped hazelnuts 10

Method

  1. Slice the onion thinly, sauté with the chicken livers in the walnut oil, add the hazelnuts and sauté until golden brown.
  2. Break the eggs and whisk them until pale and frothy, and season.
  3. Pour the eggs over the livers, stir, season and then add the roughly snipped chives.