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We wash the liver and clean the skins.
Chop the onion and sauté it in a few tablespoons of olive oil. When it becomes glassy, add the bacon cut into thin strips. "Extinguish" with the tomato juice and bring a few more boils.
We put the livers and let them simmer until they start to boil again. We match the taste of salt and pepper.
Put in the oven until the sauce decreases and the livers begin to brown.
Shortly before it is ready, add the chopped garlic.
Serve hot with mashed potatoes at home. :)
Chicken liver with tomato sauce and come in the oven
Chicken liver with tomato sauce and come in the oven. A simple liver recipe with onion and very tasty and flavorful sauce. The livers remain tender and cook very quickly in the oven, being cheap but very tasty.
I did these recently chicken liver with tomato sauce and bake and I was very pleased with the result. You can't imagine how fragile they become! Like clouds that you barely touch with the tip of a fork and spray. Incredible. In addition, I got rid of the side with hardened onions, frying and smell, this recipe being a more dietary one.
We also have the recipe for chicken liver with onion, garlic and tomato sauce & # 8211 in the pan & # 8211 you can find it here.
A useful tip about the liver, in general, be it chicken, pork or beef: DO NOT salt it during cooking but only at the end, after you have extinguished the fire. The salt instantly strengthens it and the liver becomes rubbery and hard. The second tip would be to keep the liver in cold milk for 30 minutes before cooking. After that, drain well in a strainer and continue the recipe.
If you follow this advice you will always get tender and soft, juicy and tasty liver.
Baked livers can also be made with many vegetables & # 8211 see herei.
From the ingredients below I obtained 4 servings of chicken liver with tomato sauce and wine in the oven.
- 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
- finely chopped parsley
- finely chopped dill
- freshly ground pepper
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 it if you choose 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 with 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. Milk is said to soothe 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.
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
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.
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
How do chicken livers cook properly?
Chicken livers are very delicate and require a little care during cooking. It is very easy to ruin a preparation with liver (be it chicken, pork, beef, etc.) if we do not follow some rules, 2 of which are the most important:
- liver salting is done only at the end of cooking
- cooking time & # 8211 means not cooking (frying, tempering, baking) too much.
In this case, I didn't have to salt them at all due to the raw, dried and smoked bacon used. I chose a bacon from Lidl, a Pikok product (Lidl's own sausage brand) and marked with the label "Clean recipe". Lidl removed from the list of ingredients of these sausages 6 additives: soy, starch, MDM (mechanically boned meat), monoglutamate, gluten and synthetic dyes. Thus, these sausages can also be consumed by people with allergies or gluten intolerance.
You will find in Lidl several sausages bearing the label "Clean recipe" and I recommend them with all my heart.
From the quantities below, 10 pieces (approx. 2-4 servings) of simple baked bacon liver & # 8211 with garlic or barbecue sauce result. They are quite consistent so we take into account about 2-3 pieces per person (as an appetizer) and 4-5 pieces if it is a main course. You can find all the ingredients the Lidl.