directions
-
1
Heat oil in a large heavy skillet; sprinkle chicken livers with salt and pepper
-
2
Saute in hot oil, turn- ing often until the outsides are browned but they are still pink in the center, about 3 minutes
-
3
Transfer livers to a side dish
-
4
Add the onion to the skillet and simmer in the juices until tender, about 5 minutes
-
5
Add the garlic; cook 1 minute
-
6
Add wine and boil until reduced by half, about 5 min- utes
-
7
Coarsely cut up the tomatoes while still in the can
-
8
Add tomatoes and sage to the skillet; heat to boiling
-
9
Cook sauce, stirring, over medium heat 10 minutes, or until slightly thickened
-
10
Coarsely chop the chicken livers; transfer livers and their juices to the sauce
-
11
Simmer briefly; stir in parsley
-
12
Season with salt and pepper
-
13
Pass with grated Parmesan cheese
-
14
Serves 6.
Chicken Liver and Sage Sauce
ingredients
- 2 tablespoons olive oil
- 1 pound chicken livers, trimmed and patted dry
- 1/2 cup chopped onion
- 3 garlic cloves, crushed
- 1/2 cup dry red wine
- 1 (28 ounce) can Italian plum tomatoes,
- chopped with juices reserved
- 1/2 teaspoon crumbled dried sage
- 1/4 cup chopped Italian flat-leaf parsley
- freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste