Chicken Livers in Tomato and Wine Sauce

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, pat the liver dry well with paper towels and season with salt and black pepper.

   Paper towels
2. 2
   Heat the oil in a skillet over high heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the liver over high heat and fry 2 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Remove the liver from the pan and set aside.
5. 5
   Add the onion to the oil left in the pan and fry for 8 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStoveFrying pan
6. 6
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns fast and turns bitter. Add it only once the onion has softened, over medium heat, and add the next ingredient as soon as it smells.
7. 7
   Add the cumin and paprika and cook 1 minute, stirring.

   Stove
8. 8
   Add the tomatoes and wine and cook 10 minutes, until the sauce thickens.

   Stove
9. 9
   Return the liver to the pan and cook together 3–4 more minutes.

   Stove
10. 10
    Serve immediately with bread, sprinkled with the parsley.