Free Cooking Recipes

Here the chicken livers are quickly cooked in a spicy tomato sauce. They are good served with jacket potatoes, creamed potatoes or noodles and a green salad.

SERVES 4

500 g/1 lb chicken livers
1 tbsp/15 g/1/2 oz butter
15 ml/1 tbsp vegetable oil
1 large onion, diced
1 clove garlic, crushed
2.5 ml/1/2 tsp hot chilli (chili) powder
3 tomatoes, peeled, deseeded and sliced
3/3 cup/75 g/3 oz button mushrooms, sliced
30 ml/2 tbsp tomato puree (paste)
1/2 cup/125 m1/4 fl or red wine or Marsala
2.5 ml/1/2 tsp thyme, freshly chopped
pinch ground bayleaves
5 ml/I tsp Worcestershire sauce
salt and freshly ground black pepper
3/3 cup/150 m1/1/4 pt fromage frais
freshly chopped parsley, to garnish

Directions:

1. Rinse the chicken livers and pat dry on kitchen paper towel.
2. Heat the butter and oil in a saucepan. Sauté the onions and garlic until lightly browned and softened.
3. Sprinkle in the chilli (chili) powder and stir in the chicken livers. Cook for 4 minutes.
4. Add the tomatoes and mushrooms and cook for a further minute. Then stir in the tomato purée (paste), red wine or Marsala., herbs and Worcestershire sauce. Simmer, uncovered, for 4 minutes. The liquid will reduce a little.
5. Season to taste and stir in the fromage frais.
6. Serve immediately, garnished liberally with chopped parsley.