Chicken Liver with Red Wine

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 400 g poultry liver
  • 20 g olive oil
  • 200 g onion (s)
  • 15 g arlic
  • 1 small Can (s) tomato (s), strained (200 g)
  • 125 ml red wine, alternatively water
  • 1 pinch thyme, dried
  • 1 pinch rosemary, dried
  • 1 pinch oregano, dried
  • 1 pinch chilli flakes, if you like
  • some salt and pepper, to taste
  • some stevia, liquid to taste
  • some parsley, for garnish
Chicken Liver with Red Wine
Chicken Liver with Red Wine

Instructions

  1. Clean the poultry liver and cut into smaller pieces. Peel and dice the onion and garlic.
  2. Heat the olive oil in a pan, add the onion and garlic, sauté briefly, add the liver and fry well. Deglaze with the red wine (water). Add the herbs, chilli and tomato strains. Simmer for about 10 - 15 minutes with an open pan and reduce the liquid a little, then add salt, pepper and stevia to taste.
  3. Arrange on two plates or in a bowl and serve garnished with parsley.
  4. This goes well with a cucumber salad or a serving of rice at lunchtime.
  5. 1 serving approx. 18.8 g F - 13.8 g KH - 47.3 g EW (without wine and calculated as a layman).

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