Chicken Liver with Sage

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 10 fresh sage leaves 10 fresh sage leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1 tablespoon butter 1 tablespoon butter

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with a paper towel.
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
4. 4.
   Increase the heat to medium-high and add the chicken livers to the skillet. Cook them for about 2-3 minutes on each side until they are browned.
5. 5.
   Sprinkle the fresh sage leaves over the chicken livers and season with salt and pepper.
6. 6.
   Pour the white wine into the skillet and let it simmer for a minute to deglaze the pan.
7. 7.
   Reduce the heat to low and add the butter to the skillet. Stir until the butter has melted and coated the chicken livers.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and let the dish rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the chicken livers thoroughly under cold water to remove any impurities before cooking. Pat them dry with a paper towel to ensure a better sear and prevent splattering during cooking.

Tips & Tricks

• For a richer flavor, marinate the chicken livers in white wine and minced garlic for 30 minutes before cooking.
• Serve the dish with a squeeze of fresh lemon juice to add a tangy twist.
• If you prefer a creamier sauce, you can add a splash of heavy cream to the skillet after adding the butter.
• Pair this dish with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• If you're not a fan of sage, you can substitute it with fresh rosemary or thyme for a different flavor profile.

Serving advice

Serve the Chicken Liver with Sage as an appetizer on a bed of fresh arugula or as a main course accompanied by creamy polenta and sautéed vegetables. Garnish with additional fresh sage leaves for an elegant presentation.

Presentation advice

Arrange the sautéed chicken livers on a platter, drizzle the sauce over them, and sprinkle with finely chopped fresh parsley for a pop of color. Serve with crusty bread or crostini on the side for dipping.