Sweat the minced shallot and garlic in a pan with a small amount of butter until translucent without browning.
Add the chicken livers to the pan and sear them quickly over high heat until browned on the outside but still pink inside.
Deglaze the pan with the wine, cognac, thyme, and bay leaf, then simmer until the liquid is reduced by half.
Sesli anlatım, porsiyon ayarı ve daha fazlası
