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Chicken liver with tomato sauce

Chicken liver with tomato sauce


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I'm not telling you anything about these livers with tomato sauce, I'm sure you know them and I'm in a time crisis :)) however, I'm sure this recipe will help someone (I hope: d) someday.

  • 500 g of chicken liver
  • 2 tablespoons oil
  • 3-4 peeled and chopped tomatoes
  • 2 tablespoons broth
  • salt, pepper, crushed garlic to taste

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken liver with tomato sauce:

Wash 500 gr of chicken liver well (I sometimes add 500 gr of chicken hearts and pipettes), let them drain, then put them in the pan in 2 tablespoons of oil, at the end add a cup, a cup and a half of water. When they have penetrated well, put 3-4 peeled and chopped tomatoes and 2 tablespoons of broth (or give up the tomatoes and broth and use canned whole tomatoes or pieces, if you are in a time crisis). Cover the pot with a lid and leave the livers for 10-15 minutes on the right heat, so that they play a little in the pan with the tomatoes. At the end, season the food and sprinkle some greens for decoration. Usually we serve this dish with mashed potatoes or cooked pasta mixed with cow's milk, it can be eaten plain with bread and cabbage salad.


Chicken liver with tomato sauce

To prepare a delicious chicken liver meal, I recommend buying fresh liver, not frozen. I suffered from buying frozen livers and the moment I thawed them I noticed that they were broken and I threw them away. Even if the frozen ones are a bit cheaper, you risk throwing them away. Also, another secret is to leave the livers in the milk before preparing them. Thus, they will not be inaccurate and will have a very pleasant taste. Usually, we eat liver with mashed potatoes. Another alternative would be pasta. I go very well with salad or pickles, depending on the season. Let's get to work!

We wash the livers very well and put them in milk. We leave them for at least an hour. After they have been in the milk, drain them and put them in a pan with butter and fry them over low heat. Don't fry them too hard.

We mix the tomato juice with the finely chopped garlic cloves, the sugar and the basil leaves. Season with salt and pepper. If you want it to come out a little spicier, you can add a little hot pepper.

Finely chop the onion and drag it through the oil. After it has hardened, add the tomato juice and let it boil for a few minutes. Finally we add the fried livers, let them boil for a few more minutes and we can put out the fire. Serve with mashed potatoes or pasta. Good appetite!


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Poultry liver with tomato sauce

Poultry livers are washed and fried in a pan with a tablespoon of oil for 2 minutes.

Add sliced ​​onions, diced tomatoes, finely chopped garlic, salt and pepper.

Cover the pan with a lid and simmer until the sauce is reduced.

They can be served with french fries or polenta.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


CHICKEN LIVER IN TOMATO SAUCE

Chicken liver in tomato sauce, simple, tasty liver recipe with delicate and tasty sauce. The recipe is economical, easy to cook, and I leave you 2 instructions to cook the liver well.

I like chicken livers with tomato sauce accompanied by polenta or puree, but I have seen that there are people who eat it with bread, rice or pasta.

I don't think you will regret choosing this recipe, because the livers accompanied by a sauce are delicious, and this tomato sauce is very good.

If you want to be inspired and prepare other recipes for chicken liver, we recommend the famous chicken liver with onions, chicken liver with leeks and mushrooms or broccoli gratin. Several ideas, but also these recipes can be found in a single post, and I leave you link here.

I said above that I leave you 2 secrets to cook your liver well:

1. keep in the cold potato 2 hours before cooking and change the water at least 2 times. It is said that milk softens the liver. You can try my method, described below in the recipe.

2. Do not add salt during cooking, as this strengthens and dries them.

The recipe for chicken liver with tomato sauce, flavored with wine, thyme, garlic, is very tasty.

There are people who don't like chicken livers. I also avoided them, but since I prepared them myself, I discovered that they can be very good if they are accompanied by sauce or vegetables that bring a soft and moist texture to the liver.

I used fresh tomatoes in this recipe, but you can also put canned tomato pulp.

I leave below the list of ingredients and how to prepare chicken liver in tomato sauce.

INGREDIENT:

550g chicken liver
1 large onion
1 small-medium carrot
500 g well ripened tomatoes (400 g tomato pulp)
50 ml dry white wine
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried thyme
salt
pepper
frying oil
200 ml of milk
100 ml of cooking water
green parsley for serving

We wash and clean the pieces of liver from the skins, then we put them in very cold water for 60 minutes, changing the water twice, then we move them in milk and leave them in the fridge for about 60 minutes. Finely chop the onion and sauté it, then add the well-drained chicken liver.

When the livers have browned, add the peeled and seeded tomatoes, cut into cubes, the carrot given through the small grater, the wine, the granulated garlic, the thyme and 100 ml of water.

Let it simmer until the sauce thickens. At the end, season with salt and pepper, then mix lightly.

Serve the liver with tomato sauce and polenta. We can sprinkle a little freshly chopped green parsley to be more aesthetic.


Chicken liver with tomato sauce

What do you cook for lunch? I suggest a portion of liver with a delicious tomato and garlic sauce. If you serve this food with hot polenta, you will hardly refrain from eating the whole pot. It is made quickly, in 45 minutes it is ready, and it is really irresistible, having a sweet and sour divine taste.

What ingredients do you need for 4 servings of liver with tomato and garlic sauce

  • a casserole of liver & ndash about 500 grams
  • a carrot
  • an onion
  • 2-3 cloves garlic
  • 3-4 tablespoons of olive oil
  • a waffle of pepper knife
  • a teaspoon of salt
  • 50 ml wine
  • 500 grams of fresh tomatoes, cut into cubes

Now let's start preparing the liver with tomato and garlic sauce. Finely chop the onion and put it on low heat, in a hot pan, in 3 tablespoons of oil. After a minute, add the livers cut into 1 cm wide strips. Cook the liver until it coagulates, ie until it becomes whitish then add the peeled carrot and put on a grater. Extinguish everything with 50 ml of wine, add 2-5 tablespoons of water and let the livers boil covered with a lid for about 20 minutes. Add the diced tomatoes and half a teaspoon of salt and cook for another 15-20 minutes, until the tomatoes are cooked. When ready, turn off the heat and add the crushed garlic cloves.

The food turned out delicious. For extra flavor, serve it with hot polenta and some freshly chopped green parsley leaves!


Ingredients for the recipe of Chicken Liver with Tomatoes, Mushrooms and Garlic, at

An extremely tasty and good-looking recipe is also chicken breast.


Ingredient:

  • 500 g of chicken liver
  • 70 ml oil
  • 200 ml of milk
  • 2 finely chopped onions
  • 1 grated carrot
  • 400gr tomato pulp
  • 1 tablespoon tomato paste
  • thyme
  • finely chopped parsley
  • finely chopped dill
  • salt
  • freshly ground pepper


Chicken liver with mushrooms and tomato sauce

250 g mushrooms (I had pluerotus)
1 large onion
1/2 clove garlic
2 cups tomato juice
salt and pepper
greenery

Finely chopped onion, cook over low heat in a few tablespoons of olive oil. Add the finely chopped mushrooms or cut into larger pieces, depending on each person's preference. I chopped them into small pieces, because my family didn't even know they ate mushrooms :)))

Cover the pan with a lid and let it boil until all the juice left by the mushrooms decreases. Pour the tomato juice, mix and season to taste with salt and pepper, then add the washed and cleaned livers.

Cover again with the lid and let it simmer until the juice decreases, and the sauce reaches the desired consistency. Before the end, when there is still juice in the pan, put the chopped garlic and mix well. The smell will definitely make you look forward to sitting at the table. :)))

At the end, sprinkle with finely chopped greens and serve with your favorite garnish. This time, although the polenta is usually present, we opted for pasta.

The pasta is boiled and drained of water, I put them in a pan and I stirred them in a little butter and garlic.


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