Chicken livers with grapes

Name: Chicken livers with grapes
Ingredients: 30 g butter; 1 small red onion (100 g); 500 g chicken livers; 1 teaspoon sweet paprika; 1/2 teaspoon ground pepper; 1 teaspoon Vegeta; 50 ml rosé wine; 250 g grapes; 100 ml water

Meat - Chicken livers with grapes by Marilena H. - Recipia

Chicken livers with grapes are served hot, with mashed potatoes or fries, and the sauce reduces until thick. The Christmas stew can have whole grapes when they’re small and halved when they’re large. I leave the livers whole as long as they’re a similar size. Preparation: 10 minutes. Cooking: 23 minutes. Total time: 33 minutes. Servings: 2. Approximately 530 kcal and 42 g protein per serving.

Ingredients

30 g butter
1 small red onion (100 g)
500 g chicken livers
1 teaspoon sweet paprika
1/2 teaspoon ground pepper
1 teaspoon Vegeta
50 ml rosé wine
250 g grapes
100 ml water

Preparation

1. Finely chop the red onion. Trim the livers and rinse the grapes; cut large grapes in half. 2. Melt the butter in a frying pan and cook the onion for 5 minutes, until softened. 3. Add the livers, paprika, pepper and Vegeta. Cook for 5 minutes, turning them, until lightly browned. 4. Pour in the rosé wine and let the pan simmer over low heat for 5 minutes. 5. Add the grapes and water. Simmer for another 8 minutes, until the sauce has reduced and the livers are cooked through.

Notes

Butter contains dairy; for a dairy-free version, use 2 tablespoons of oil instead of the 30 g of butter. Choose shiny livers with an even color and a fresh smell, without greenish spots. Larger pieces can sometimes stay raw in the center after the usual cooking time; leave them over low heat for another 2-3 minutes and check one by cutting into its thickest part. Very ripe, sweet grapes make a sweeter sauce, so slightly tart ones keep the flavor more balanced. The wine goes straight from the bottle into the pan and is cooked; for an alcohol-free version, replace the 50 ml with 50 ml grape juice and 1 teaspoon of vinegar. The onion is the step that’s easy to rush; let it soften before adding the livers. Mashed potatoes are good for soaking up the sauce, and fries are the other serving option. Store leftovers in a closed container in the fridge and eat them within 3 days.