Chicken Liver with Currants and Leek

Heat olive oil and butter in a frying pan, roast the liver in it until pink, then keep warm. Deglaze the pan with port wine. Add cinnamon, a little water and chocolate and cook. Rinse the currants hot and add to the sauce form. Cut the leeks diagonally into ½ cm rings and place them in a buttered frying pan. Season the leeks with salt and pour a little water over them. Cover and steam for a few minutes until tender.

Season chicken liver pieces with salt and warm them up in the sauce. Thicken sauce by stirring in cold butter.

Arrange leek on plates, place chicken liver together with sauce on top.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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