For 3-4 persons
2 packs of frozen chicken liver, each of app. 300 g
App. 100 g of bacon in cubes
3 dl crème fraîche 9% (soured cream)
Salt and pepper and 1 bouillon cube
Sliced or grated cheese
Flour, breadcrumbs and a bit of oil
Squeezed garlic and chili (is sold in a jar, ready-to-use).
Clean the chicken liver for sinews and rinse the pieces. Put the pieces in a plastic bag with a mixture of flour, bread crumbs and a little salt and pepper. Shake and wave the bag for the pieces to be covered all over. Don't throw out the mixture after the use.
Fry the pieces a few minutes on a hot pan in a bit of oil, just to brown them. Place the liver in an oven resistant dish. Cook 2-3 cups of water on the pan, apply the bouillon cube and the crème fraîche. Apply a teaspoonful of the garlic/chili mixture (be careful - it is hot stuff) and a dash of gravy browning. Pour this sauce over the liver, and spread the content of the plastic bag (flour, breadcrumbs, salt and pepper) over it all. Finally spread the bacon cubes and the cheese over the dish. Cover the dish with a piece of foil, and place it in the oven at 200 °C for app. 1 hour.
To be served with e.g. potatoes.