afoona
Chicken Livers in Garlic and Wine
Chicken

Chicken Livers in Garlic and Wine

Tender, juicy chicken livers fried in olive oil with garlic, red wine and herbs - a quick, indulgent dish

⏱ 25 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Ahead of time, pat the liver dry well with paper towels.
    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 2–3 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
    Add the garlic, thyme sprig and rosemary sprig and fry 1 more minute.
    ⚙ Adding to the hot fat and fryingStove
  5. 5
    Sprinkle the salt and black pepper over the liver and stir.
  6. 6
    Add the wine and cook 3–4 minutes more, stirring.
    Stove
  7. 7
    Serve immediately with toasted bread, sprinkled with the parsley.
272calories
22 gprotein
3 gcarbs
16 gfat
● protein 35%● carbs 5%● fat 60%

Per serving (174 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)

🧻 Consumables: Paper towels

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Fried Liver

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