Name: Chicken livers sautéed with sage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 400g chicken liver (organic); 1 shallot; 5 sage leaves; 1 Tbsp olive oil; 2 Tbsp red wine; 2 Tbsp red wine vinegar; Salt and pepper; grated Parmesan (optional); 1 knob of butter or dairy-free margarine (optional)

Chicken livers sautéed with sage

21 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Chicken liver is full of iron so this dish is especially beneficial for those who suffer from iron deficiency. In this recipe the liver is cooked with sage in a wine sauce. If you don't like, or cannot have, dairy products, then just leave out the butter and cheese! It's normally served with pasta, but you can eat it with rice or a piece of toast too.

Ingredients

400g chicken liver (organic)
1 shallot
5 sage leaves
1 Tbsp olive oil
2 Tbsp red wine
2 Tbsp red wine vinegar
Salt and pepper
grated Parmesan (optional)
1 knob of butter or dairy-free margarine (optional)

Instructions

Cook the pasta according to the instructions on the package. Drain and keep it warm.
Chop the onion and sage. Chop the liver roughly (discard the fatty or stringy bits).
Heat the oil in a frying pan. Soften the onion, then add the sage and liver. Cook until the liver changes colour, then season and add the wine and vinegar.
Cook it for another 3-4 minutes until you get a thick sauce. Stir in the butter (if used).
Serve with pasta, sprinkle some grated cheese on top.

Tips

You can supplement this recipe with a handful of mushrooms - slice them and cook together with the onion.
You can also add chopped fresh herbs such as parsley or basil just before serving.