Chicken liver stroganoff in Greek yogurt

Ingredients:

• 3 tablespoons of vegetable oil
• 450 g of washed chicken liver (about 2 cups)
• 5 tablespoons unsalted butter
• 220 g cremini mushrooms, cut into strips about 0.3 cm thick (about 4 cups)
• 1 small red onion, diced into 1cm cubes (about 1 cup)
• 1/4 cup cognac or dry sherry
• 1 cup chicken broth
• 1 cup whole milk Greek yogurt
• 350 g wide egg noodles
• 1/4 cup fresh parsley leaves, coarsely chopped

Preparation:

1. Bring water to a boil in a large saucepan and add salt (it should taste like sea water).
2. Meanwhile, heat vegetable oil in a large straight-sided skillet over medium heat until shimmering. Season the chicken livers generously with salt and black pepper. Add the chicken livers to the hot oil and fry on both sides, about 3 minutes per batch. Transfer the fried livers to a plate.
3. Once all the livers are browned, add 2 tablespoons of butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add another 2 tablespoons of butter and the onion, season with salt and pepper, and cook until slightly softened and lightly browned, 3-5 minutes. Remove the pan from the heat and carefully pour in the cognac. Stir, return the pan to the heat, and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3-5 minutes.
4. Meanwhile, cut the fried liver into 1 cm strips.
5. Reduce heat to medium, stir the yogurt into the sauce, and season with salt and pepper. Then add the liver and stir to distribute evenly. Simmer over low heat until the liver reaches your desired doneness, 3-5 minutes for medium-rare. Season with salt and pepper to taste.
6. While the liver is simmering in the sauce, cook the egg noodles in boiling water until al dente, 5-8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half the parsley. Season with salt and pepper to taste.
7. To serve, divide the egg noodles into 4-6 deep bowls and top with the chicken livers and sauce. Sprinkle with the remaining parsley. Or serve the beef stroganoff family-style on a large platter.