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Chicken liver with sauce

Chicken liver with sauce

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We fry the livers in olive oil, without salt. When they are browned, they are taken out on a plate.

Prepare a sauce from the oil in which the livers were fried and in which lemon juice, breadcrumbs, tomato juice, garlic and finely chopped onion are added. Mix on the fire until it binds.

Add the livers, leave them on the fire for a while.

Serve with polenta and sprinkle with green parsley.

Baked chicken liver, good anytime

Baked chicken liver recipe is suitable for dinners in a hurry, meals where you want to have an almost traditional menu, that weekend lunch when the rich taste accompanies goodwill.

The livers are easy to prepare and you don't need to spend a lot of time near the oven. After you cook this recipe several times, you can try experimenting with a sauce based on tomato juice or other ingredients from our tips. Good appetite!

Grilled liver - the recipe for skewers with chicken liver with onion and garlic

Grilled liver - the recipe for skewers with chicken liver with onions and garlic. How to make skewers with chicken liver and vegetables? How are fried livers grilled? How to marinate liver with garlic? Chicken liver recipes. Skewer recipes. Grilled recipes.

My family is very fond of chicken livers and I always try to change the recipe according to which I prepare them. I have to tell you that these grilled livers are simply delicious! Tender pieces of chicken liver strung on skewer sticks and alternating with slices of onion and bell pepper. An excellent combination!

The most common recipes with chicken liver are: simple liver, sautéed in a pan, hardened with lots of onions, cooked in the oven, fried in beer dough or turned into extra fine liver pate. I will leave you at the end of the article all these wonderful recipes with chicken liver.

I recently tried the recipe for skewers with chicken liver wrapped in bacon (grilled) and it turned out to be a real success! You can find the recipe here.

Chicken liver is tender, delicate and should not be overcooked / baked / fried because it becomes hard, crumbly and bitter. Let's not make fun of him! However, its internal temperature must reach the threshold of 70 C (the temperature at which salmonella is destroyed). So we don't hurt the livers and we don't ash them on the grill or in the pan. It is very easy to ruin a liver preparation by overcooking.

They need to stay soft and fragile - see the section here.

Also, the liver is NOT salted before cooking but only at the end! The salt removes water from the tissues and strengthens them. For a pleasant taste, chicken livers can be quickly marinated with an oil flavored with pepper, garlic or herbs (without salt!). For an extra flavor, I used the pieces of green onions and colored bell peppers to assemble these skewers from the liver.

Another "sensitive" meat and very popular when going out on the green grass is chicken breast, which in turn can be "miserable" very easily. I also leave you the recipe for chicken breast skewers here.

From the quantities below are 2 good portions of grilled liver and 2 skewers.

Chicken liver with pomegranate sauce


  • 500 grams of fresh chicken liver
  • 2 tablespoons olive oil
  • 1 onion
  • 2 tablespoons pomegranate concentrate
  • 100 ml of water
  • 50 grams of butter
  • salt pepper
  • 5 cloves
  • 2 tablespoons pomegranate seeds + pomegranate seeds for decoration
  • a few strands of fresh parsley


Below you have a material with the video recipe, to see how it is done. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right) to be up to date with all my video posts, in real time! Thanks!

  1. Peel and chop the onion
  2. Dissolve the pomegranate concentrate in water, then set aside
  3. Heat the oil and add the butter to melt (the oil helps the butter not to burn)
  4. Add the onion and fry until it becomes glassy
  5. Add the cloves and pepper
  6. Carefully place the chicken liver
  7. Cook the livers on both sides, about 5 minutes
  8. Add the pomegranate juice and cook over low heat for another 3 minutes
  9. Add the pomegranate seeds, let it simmer for another 2-3 minutes
  10. Extinguish the fire and add salt
  11. Stir gently, then place the dish on plates (2 servings)
  12. Pour over the liver and sauce from the pan, then garnish with pomegranate seeds and chopped parsley.
  13. Serve immediately.

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 - in the pan - 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 - see herei.

From the ingredients below I obtained 4 servings of chicken liver with tomato sauce and wine in the oven.

Chicken liver with tomato and garlic sauce

A very tasty recipe for chicken liver with tomato and garlic sauce. It's quick and it's great with a mashed potato or a polenta.

Tender and juicy livers in a fragrant tomato sauce. Ready in half an hour! What could you want better than that, faster and more satisfying? If you put them next to a spoonful or two of velvety mashed potatoes, it's really a food like at home. “Comfort food"I think the English call this kind of food their language.

Chicken livers are usually quick and easy to cook. They are delicious especially if they remain juicy and do not need too many additives. I make a good team with onions, the more, the better, with the tomato sauce and last but not least with the garlic. We have them all together in today's great recipe.

Some ideas for garnishes that go very well with liver and sauce:

  • mashed potatoes, made properly, with butter and milk
  • natural potatoes over which you put 2-3 small cubes of butter, sprinkle with ground pepper and finely chopped fresh parsley
  • a hot polenta (see the recipe here)
  • a simple garnish of boiled rice

Chicken liver with tomato sauce

Culinary adventures with Teo

You don't know what to do with food and you only have 20 minutes to cook something
delicious? I have an idea.
I promise you'll like it!

Saute the onion in vegetable oil until lightly golden. Then add the dehydrated tomatoes,
continuing to mix. After a minute, add the well-washed chicken livers. We're sailing them
on both sides and add the red wine. Let everything boil for 5 minutes and add
chopped tomatoes. Season with salt, pepper, dried rosemary, crushed garlic and chopped dill.
When it has dropped, we put out the fire and eat to our heart's content!
Try making this recipe with your children too because children can cook too!

* If you like the food in the oven more, after you have added the liver, put the rest
ingredients and put everything in the oven for 40 minutes at 180 degrees.
* Serve with mashed potatoes or polenta.

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