Chicken Liver with Plum Sauce

1. 1 Chicken liverpack 500 g ≈ $2.50 125 g
2. 2 Plums≈ $5.00 per kg 80 g
3. 3 Wheat flour 15 g
4. 4 Dry white winepack 750 ml ≈ $9.00 50 ml
5. 5 Sugar 5 g
6. 6 Butterpack 180 g ≈ $1.58 5 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Trim membranes from livers, rinse, pat dry⁴, and dredge in flour.

2. Heat oil over medium, sear livers 3–4 minutes per side until no longer pink inside. Season with salt and pepper, then remove.

3. Wash plums², pit, and chop into small pieces.

4. Add plums² to a saucepan, pour in wine, bring to a boil, and simmer 5–7 minutes until wine reduces by half.

5. Stir in sugar, cook 3 more minutes until plums² soften.

6. Add butter⁶, stir until melted, then remove from heat.

7. Plate livers and spoon plum² sauce over top.