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Chicken livers sautéed with sage

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g 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

Method
 

  1. Cook the pasta according to the instructions on the package. Drain and keep it warm.
  2. Chop the onion and sage. Chop the liver roughly (discard the fatty or stringy bits).
  3. 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.
  4. Cook it for another 3-4 minutes until you get a thick sauce. Stir in the butter (if used).
  5. Serve with pasta, sprinkle some grated cheese on top.