Chicken livers in red wine sauce

Recipe from: 3/4/1999 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 500
    g
    chicken livers
  • oil for frying
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    green pepper, diced (optional)
  • 5
    ml
    fresh chopped origanum
  • 125
    ml
    tomato purée
  • 25
    ml
    sugar
  • 500
    ml
    red wine
  • 250
    ml
    boiling water
  • 250
    ml
    cream
  • salt and freshly ground black pepper
 

Method

 
Wash and pat dry the chicken livers with paper towelling. Cut into neat, uniform pieces. Heat a little oil and sauté; the onion and garlic over medium heat until soft and fragrant. Add the green pepper and sauté; for another minute. Add the chicken livers and fry until lightly browned. Add the herbs, tomato puré;e, sugar, red wine and boiling water and season. Cover and simmer the chicken livers slowly until done but still slightly pink inside. Add the cream, stir and simmer uncovered until the sauce has thickened slightly and the chicken livers are creamy. Season with salt and black pepper and serve hot with a green salad and fresh bread rolls.
 

Read more on: poultry
 

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