Chicken liver with wine sauce and couscous

Chicken liver with wine sauce and couscous – A quick and delicious recipe for warm days

If you're looking for a quick and tasty recipe, perfect for hot summer days, chicken livers with wine sauce and couscous are the ideal choice! This dish is not only easy to prepare but also full of flavors that will delight your taste buds. Chicken livers, the most versatile of edible organs, are an excellent source of nutrients and have a delicious taste, while the wine sauce adds a touch of sophistication.

Total time: 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Number of servings: 4

Ingredients:
- 500 g chicken livers
- 30 ml sunflower oil
- 300 ml semi-dry white wine
- Iodized salt, to taste
- 3 tablespoons white wheat flour
- 200 ml cooking cream
- 4 cloves of garlic
- 1 bunch of fresh parsley
- 500 ml water
- 200 g couscous

A brief story about chicken livers
Chicken livers have a long history in gastronomy, being consumed for centuries in various cultures. This part of the chicken is often underestimated, but when prepared correctly, it can become a delicacy. Rich in iron and B vitamins, livers are not only nutritious but also easy to cook, making them perfect for a quick dinner.

Preparation steps:

1. Cleaning and preparing the livers:
Start by cleaning the chicken livers. Remove any visible membranes or impurities. Rinse them well under cold running water and let them drain. This is an essential step to achieve a pleasant texture and clean taste.

2. Cooking the livers:
In a large skillet, add the sunflower oil and heat it well over high heat. Add the livers and fry them for about 10 minutes, turning them on all sides to brown evenly. The livers are ready when they become golden and nicely browned. Once done, remove them from the skillet and keep them warm on a covered plate.

3. Preparing the sauce:
In the same skillet, add the semi-dry white wine and bring it to a boil. It is important to use a quality wine that will add a pleasant flavor to the sauce. While the wine is boiling, dissolve the flour in a little cold water, then gradually add it to the skillet, stirring continuously to avoid lumps. Finally, add the cream and mix well. Let the sauce simmer on low heat for 5 minutes.

4. Adding flavors:
Clean and finely chop the garlic, adding it to the sauce along with the chopped parsley. Mix well and let everything simmer for another 2 minutes. The garlic will add an unmistakable flavor, while the parsley will provide a touch of freshness.

5. Preparing the couscous:
In another pot, bring water to a boil with a little salt. Once the water is boiling, remove it from heat and add the couscous. Cover the pot and let it sit for 15 minutes to absorb the flavors and become fluffy. After it has hydrated, drain any excess water if necessary.

6. Serving:
On a plate, place a serving of couscous and pour the sauce with livers on top. You can garnish with fresh parsley leaves for an attractive look. This combination is not only delicious but also very colorful!

Practical tips:
- The wine: Choose a quality semi-dry white wine, as its flavor will greatly influence the sauce. I recommend not using a wine you wouldn't drink, as its taste will be present in the dish.
- The livers: Before cooking, make sure they do not have an unpleasant smell. One trick is to soak them in cold water with a little salt for about 30 minutes before cooking. This helps eliminate any impurities.
- Variations: You can experiment with different spices in the sauce, such as thyme or rosemary, to give it a personalized touch. You can also replace the couscous with rice or quinoa for an even more nutritious option.

Frequently asked questions:
- Can I use another type of meat? Absolutely! This recipe works very well with beef or lamb liver as well.
- How can I store leftovers? The livers can be stored in the refrigerator in an airtight container for 2-3 days. Reheat them on low heat to avoid drying them out.
- Is this recipe healthy? Livers are an excellent source of protein, iron, and vitamins, while the wine sauce and couscous add healthy carbohydrates. In total, a serving of livers with wine sauce and couscous has about 450 calories.

Serving suggestions:
For a complete meal, you can accompany the livers with a fresh green salad or grilled vegetables. A refreshing white drink, such as a Sauvignon Blanc wine, pairs perfectly with this dish.

In conclusion, chicken livers with wine sauce and couscous are an easy and delicious choice for a quick dinner. This recipe will not only satisfy your craving for something good but will also add a touch of sophistication to your meal. Don’t forget to enjoy every bite and share this recipe with your loved ones!