Chicken Liver with Plum Sauce

1. 1 Chicken liverpack 500 g ≈ $2.50 125 g
2. 2 Plums≈ $5.00 per kg 50 g
3. 3 Wheat flour 20 g
4. 4 Dry white winepack 750 ml ≈ $9.00 50 ml
5. 5 Powdered sugar 17 g
6. 6 Butterpack 180 g ≈ $1.60 4 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the livers, pat them very dry⁴, and dredge in flour.

2. Heat the oil in a pan and fry the livers over medium heat for 8 minutes, seasoning with salt and pepper.

3. Wash the plums², cut into small pieces, and remove the pits.

4. Place the plums² in a saucepan, add the wine, and bring to a boil. Simmer over medium heat until reduced by half.

5. Stir in the powdered sugar and cook for 5 more minutes.

6. Add the butter⁶, stir, then remove from heat and keep warm.

7. Transfer the livers to a platter and drizzle with the plum² sauce.