Liver in a pan with tomato sauce

Name: Liver in a pan with tomato sauce - Mirela K.
Ingredients: 500 g chicken liver; 1 onion; 2; 3 cloves of garlic; 100 ml red wine; salt; pepper; oil; rosemary; 200; 250 ml tomato juice; 1 carrot; 2 tomatoes

Meat - Liver in a pan with tomato sauce by Mirela K. - Recipia

Chicken Livers in Tomato Sauce - a simple and delicious recipe Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4 Chicken livers are a delicious source of protein, and when cooked properly, they become a real treat. This recipe for chicken livers in tomato sauce is quick, easy to prepare, and full of flavor. By following the steps below, you will create a savory dish that will impress family and friends. ### Ingredients - 500 g chicken livers - 1 large onion - 2-3 cloves of garlic - 100 ml red wine (choose a quality wine that offers a rich taste) - salt, to taste - pepper, to taste - 2-3 tablespoons of olive oil or vegetable oil - 1 fresh sprig of rosemary (or 1 teaspoon of dried rosemary) - 200-250 ml tomato juice (you can also use crushed tomatoes) - 1 large carrot - 2 medium tomatoes ### Cooking Instructions 1. Preparing the livers: Start by cleaning the chicken livers, removing any membranes or impurities. Rinse them well under cold running water, then let them drain. 2. Preparing the vegetables: Chop the onion into small cubes and crush the garlic cloves. Peel the carrot and grate it using a fine grater. Cut the tomatoes into small cubes. These vegetables will add extra flavor to the dish. 3. Sautéing the vegetables: Heat a large skillet over medium heat and add the oil. Once the oil is hot, add the onion and garlic. Sauté for about 2-3 minutes until the onion turns golden. Then, add the carrot and tomatoes, continuing to sauté for another 5-7 minutes until the vegetables soften. 4. Adding the livers: Place the livers in the skillet, being careful not to overcrowd them. Let them sauté on each side for about 3-4 minutes until they are lightly browned. Do not salt yet, as salt will draw moisture out of the livers. 5. Deglazing with wine: Once the livers have a nice color, pour the red wine into the skillet. Cover with a lid and let simmer on low heat for 10-15 minutes to allow the flavors to meld. 6. Finishing the sauce: After the livers are cooked, add the tomato juice, salt, pepper, and rosemary. Mix well and let simmer uncovered until the sauce reduces, about 5-10 minutes. Check the consistency of the sauce and the livers periodically. 7. Serving: When the livers are ready, you can serve them immediately, hot. A delicious suggestion is to serve them alongside mashed potatoes or a side of steamed vegetables. You can sprinkle a little fresh parsley on top for a more appealing look. ### Practical Tips - Choosing the livers: Opt for fresh chicken livers, with a uniform color and no spots. Frozen livers can be an alternative, but make sure they are completely thawed before cooking. - The wine: Use a quality red wine, as this will influence the final taste of the sauce. You don’t need to use an expensive wine, but avoid poor-quality wines. - Variations: You can experiment with different herbs, such as thyme or oregano. You can also add green or black olives for a Mediterranean touch. This recipe for chicken livers in tomato sauce is not only tasty but also quick, perfect for a delicious dinner during the week. Don’t forget to enjoy every bite! Bon appétit!

Liver in a pan with tomato sauce

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