Poultry ragout with spaghetti

Name: Poultry ragout with spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Chicken liver; 2 Leek sticks (leek); 375 g Spaghetti; 7-10 Tbsp Salt; 4 TABLESPOONS Butter or margarine; 7-10 Tbsp white pepper; 3/8 l clear chicken stock (instant); 150 g ripened cream; 4 TABLESPOONS Brandy; 1 TABLESPOON Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Chicken liver
2 Leek sticks (leek)
375 g Spaghetti
7-10 Tbsp Salt
4 TABLESPOONS Butter or margarine
7-10 Tbsp white pepper
3/8 l clear chicken stock (instant)
150 g ripened cream
4 TABLESPOONS Brandy
1 TABLESPOON Flour

Directions

1
Wash the liver and pat dry. Clean, wash and cut the leek into rings. Cook the pasta in plenty of salted water for about 12 minutes. Drain on a sieve. In the meantime heat 3 tablespoons of fat in a pan.
2
Brown the liver on both sides. Add chicken soup and bring to the boil. Cook over medium heat for 5 minutes. Add leek and cook for another 5 minutes. Add sour cream and brandy.
3
Knead flour and remaining fat, add to the sauce while stirring and bring to the boil once. Season to taste with salt and pepper. Arrange the ragout with the spaghetti in a preheated bowl.