The weather made me do it! It's so cold and gloomy outside, and I wanted something warm, quick, and creamy. I decided to go for livers. I will be sharing a quick and easy recipe, stay tuned!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat olive oil in a pan over medium heat.
Add the chopped onion and cook until translucent.
Add the chicken livers and cook until browned on all sides.
Add in the dry herbs and cook until spices are fragrant.
Add tomato sauce/paste, mix well. Poor in a quarter cup of water and let the livers cook for 10-15 minutes on low-medium heat.
Pour in the fresh cream and allow the sauce to simmer for 10 minutes.
After 10 minutes, season with garlic powder, black pepper, salt, and aromatics.
Garnish with fresh parsley before serving.
For a richer flavor, you can add a splash of white wine before adding the cream.
Serve with crusty bread or over mashed potatoes for a complete meal.
Can I use chicken liver substitutes?
Yes, you can use beef or pork liver, but the cooking time may vary.
How do I know when the chicken livers are cooked?
The livers should be firm and no longer pink in the center.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream for a dairy-free version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
It's not recommended to freeze this dish as the texture of the cream may change.
