Chicken livers with sage
Fest Magic non-stick frypan N28 – Click here
Ingredients (for 4 people)
700 gr. chicken livers
50 ml. olive oil
150 ml. hot chicken broth
100 ml. White wine
7-8 leaves of fresh sage
½ tsp. fresh rosemary
50 gr. butter
1. Wipe the livers with a paper towel so that they do not have moisture on them.
2. In a large Fest non-stick frypan, burn the oil in over medium heat. Once it burns, add the livers. Let them brown for 3 minutes and turn them over.
3. In 5-6 minutes, as soon as they are golden brown, add the hot chicken broth,sage, rosemary and wine. At 3 minutes remove the livers and leave the juice to make sauce.
4. Increase the heat and pour the butter into the juice, salt and pepper. Stir well as the juice is reduced and the sauce coagulates with the butter within the next 2-3 minutes.Remove from the heat.
Serve the livers by pouring the sauce on top. It goes well with long grain rice which you will boil with saffron to get a yellow color and you will end with 2 spoons of butter to give flavor.