Roasted livers in a red wine sauce with balsamic and honey
Roast chicken livers with lots of fried onions and spicy red wine sauce.
A simple and easy recipe for a dish like in a restaurant, which takes less than 20 minutes to prepare
Doe Jenny
26/04/2022
Tuesday, 26 April 2022, 08:30 Updated: 08:40
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You can serve the sauce on the side and you can serve it on top.
Roasted livers (Photo: Alon Mesika)
Roasted chicken livers in a red wine sauce have a name for a dish eaten in a restaurant, but the truth is that it is one of the quickest dishes to prepare.
Twenty minutes maximum and this includes the preparation of a red, invested and sweetened wine sauce.
If you even want to indulge, all you need next is a delicious and buttery mashed potato and you have a winning meal.
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Tips for preparing chicken livers:
The secret of the dish is in the proper preparation of the livers.
- First you have to ask the butcher to clean them well for sayers and bile stains, or clean yourself.
- Second, it is recommended to use fresh livers bought that day.
And last but not least, the livers should be roasted on a hot pan for about 2 minutes on each side, so that they get a nice burn on the outside, but remain juicy on the inside.
Roasting too long can dry them out and create a less tasty texture.
Roasted livers in a red wine sauce
Recipe By: Ayala Jenny, Walla!
Food
★
★
★
★
★
20 minutes total
Easy to prepare
4 diners
fleshy
chicken
Recipes to sit
meat
kosher
Chicken livers with red wine sauce
Ingredients
For the heavy:
500 grams of clean and ready-to-cook chicken livers
3 onions
⅓ Casserole oil for frying
Salt
Ground black pepper
For red wine sauce:
½ Red bottle + cup
⅓ Balsamic vinegar
3 tablespoons honey
1 bay leaf
4-5 whole bell peppers
Salt
Ground black pepper
1 tablespoon cornflour
For the conversion table, click here>
Preparation
How to prepare roasted livers in a red wine sauce?
1 The
sauce:
Cook half a bottle of wine with all the spices, balsamic and honey over medium heat until the sauce is reduced by half.
Remove the bay leaf and allspice.
2 Mix the extra glass of wine with the tablespoon of cornflour and pour into the pot.
Continue to cook while stirring, until the sauce thickens.
Taste and adjust seasoning by adding a little salt or honey to your liking.
The 3
livers:
First heat the pan well.
Cut the onions in half and then slice into thin slices.
Add to the hot pan and fry a little.
Add the oil and continue to fry until golden.
Remove the onion from the pan and set aside.
4 Return the pan to the heat and heat it again well until it is hot.
Only then add the livers and let them simmer for about 2 minutes on each side.
Season them with salt and ground black pepper and remove from the heat.
5 Sprinkle over the roasted livers the onion and serve immediately with the sauce on the side or over.
Recommended alongside mashed potatoes.
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Food
Cooking
Tags
recipe
Chicken livers
Red wine
chicken liver
Heavy