Chicken liver with wine in Anjou

500 g chicken liver

1 glass dry red wine

1/2 grapefruit

2 tbsp. olive oil

2-3 tsp. liquid honey

1 tsp. balsamic vinegar

salt, pepper

This is one of the most delicious French food and cook it very simply.

Pour the wine into a saucepan, on low heat boil down to reduce the volume more than doubled, pour the vinegar (it is, in principle, can not be used), cook for another 5-7 minutes, add honey, stir, and cook everything for another 2-3 minutes, let the sauce cool slightly.

The sauce should have a thick, almost transparent.

Peel the grapefruit, removing all partitions and veins, having taken on the flesh, cut it into medium sized pieces.

Put the liver in a pan with a well-heated butter on each side fry for 2 minutes, place on paper towel to absorb excess oil.

Served chicken liver with wine-Anjou: put on a plate lettuce, top lay the liver, pepper and salt, pour warm sauce, garnish with grapefruit.