Chicken Livers in Red Wine Sauce – Dairy-free version

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, pat the livers dry well with paper towels.

   Paper towels
2. 2
   Coat the livers in flour and shake off the excess.
3. 3
   Heat the oil in a skillet over high heat.

   ⚙ Pan-fryingStoveFrying pan
4. 4
   Add the livers over high heat and fry 3–4 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.
5. 5
   Remove the livers from the pan and set aside.
6. 6
   Add the onion to the oil left in the pan and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveFrying pan
7. 7
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
8. 8
   Add and stir.

   Stove
9. 9
   Add the wine, scrape the bottom and cook 5 minutes, until the sauce reduces.

   Stove
10. 10
    Return the livers to the pan, add the canola oil, thyme and rosemary and cook together 2 more minutes.

    Stove
11. 11
    Serve immediately with the chopped parsley.