Chicken Liver Sauce from Vlčice
Vlčická játrová omáčka is a tried-and-tested classic of Czech cooking. Chicken livers are first sautéed with onion, paprika and mustard, then simmered and the sauce is thickened with a roux. The result is a full-bodied, gently piquant sauce that is best served with rice, dumplings or pasta.
Prep: 10 min
Cook: 25 min
Servings: 4
Energy: 248 kcal per serving
Method
01.
Heat the oil and soften the chopped onion, then sauté the chicken livers on top, add 1-2 tsp of Podravka and sprinkle with the ground sweet paprika.
02.
Stir the mixture, add the full-fat mustard, stir well again and pour in a little hot water, about 1-1.5 dl.
03.
Simmer for about 15 minutes, topping up with water now and then if needed.
04.
Then thicken the sauce with the roux, add the crushed garlic and let it simmer gently for a while longer. Finally, stir in the marjoram.
05.
Season with salt, Maggi and pepper.
06.
Serve with rice, dumplings or pasta.
