- 500 g Chicken Livers
- 2 tbs Vegetable Oil
- 100 g Bacon or Prosciutto, diced
- 300 g Onions, diced
- ¼ l Vegetable Broth
- 5 tbs Herb Vinegar
- 2 tbs Sugar
- 1 tsp Salt
- 2 tbs Flour
Saute onions and bacon together in a frying pan with oil until onions are glassy.
Clean livers, cut smaller and add to pan. Saute until almost done.
Add broth and vinegar and simmer for about 5 minutes. Season with sugar, salt, and pepper to taste.
Combine the flour with 5 tbs cold water and stir into the sauce to thicken.
Bring to a quick boil and serve.
Serve with Potatoes and Salad.