chicken liver and mushrooms in wine sauce


always cook liver the moment it's bought. when you do that, you'll find the liver is tender, has no weird smell, is succulent and delicious. there's nothing revolting than cooking liver that's all slush. lastly, do not overcook. prepare the ingredients before starting to cook so the liver is not immersed in oil and liquid more than necessary.

1kg chicken liver (you can use thickly sliced pork liver if you wish but i prefer chicken).
half a cup extra-virgin olive oil
6 tbsp butterfreshly cracked pepper
3 tbsp good quality red wine
6 cloves garlic, crushed
1/4 cup chicken broth with 2 tsp corn starch
3 tsp breadcrumbs
2 cups sliced mushrooms
freshly grated parmesan cheese
2 tbsp sugar
1 tsp chopped sage
sea salt
50ml red wine vinegar
1 large onion, thinly sliced
1 tbsp knorr seasoning

saute the garlic and onion in butter and extra-virgin olive oil for 3 minutes. stir in the red wine, red wine vinegar, knorr, freshly cracked pepper, sea salt, sugar, chicken broth mixed with corn starch and sage. simmer for 5 minutes. stir in the chicken liver. cook for 2 minutes. add the bread crumbs and parmesan cheese. stir in the sliced mushrooms. cook for another minute. stir in a handful of red chillies. adjust seasoning. serve with a garnish of about a tsp of parsley and freshly steamed rice.