Chicken liver in red wine
4 servings
60 minutes
Chicken liver in red wine is a dish with a rich flavor and deep aroma. This exquisite combination of tender liver, fried to a golden crust, with a spicy tomato sauce complements the subtle wine notes. In Russia, chicken liver is valued for its tenderness and health benefits, and cooking it with wine adds special depth to the taste. The light spiciness of paprika and chili pepper makes the dish slightly piquant, while the sweetness of onion softens the flavor nuances. It can be served with a side of mashed potatoes or rice to highlight its rich sauce. Chicken liver in red wine is an ideal option for a cozy dinner that envelops you in warmth and gastronomic pleasure.
1
Peel the onion, slice it into half rings, and fry in olive oil until cooked. Remove from the pan and set aside.
- Onion: 4 pieces
- Olive oil: 50 ml
2
Wash the liver, sort it out, remove all membranes and fat. Let it drain.
- Chicken liver: 500 g
3
Mix flour, paprika, and chili pepper. Coat the liver in this mixture.
- Wheat flour: 20 g
- Sweet paprika: 2 tablespoons
- Ground chili pepper: 0.5 teaspoon
4
Quickly fry the liver until golden brown.
- Chicken liver: 500 g
5
Blanch the tomatoes, peel them, blend in a blender or mash.
- Tomatoes: 2 pieces
6
Add tomato puree, red wine, and soy sauce to the liver, mix well and simmer covered on medium heat for 10 minutes. Then add onion and simmer for another 10 minutes, stirring occasionally.
- Tomatoes: 2 pieces
- Red semi-sweet wine: 1 glass
- Dark soy sauce: 3 tablespoons
- Chicken liver: 500 g
- Onion: 4 pieces
7
Check for salt, add if needed.
8
Serve with a side dish.