Sautéed Sherry Paprika Chicken Livers
- Peanut free
- Low calorie
- Low carb
- Nut free
Ingredients
- 1 lb (500 g) chicken livers
- 2 tbsp (30 mL) sherry vinegar or wine vinegar
- 1 tbsp (15 mL) tomato paste
- 3 cloves garlic, thinly sliced
- 1-1/2 tsp (7 mL) sweet paprika
- 2 tbsp (30 mL) minced fresh parsley
- salt
- Extra-virgin olive oil
Preparation
Separate lobes of liver, cutting away any fat or connective tissue. Cut larger lobe in half. Toss with 1 tsp (5 mL) of the sherry vinegar and ½ tsp (2 mL) salt.
Whisk together remaining sherry vinegar, tomato paste and ¼ cup (60 mL) water.
In skillet, heat 2 tbsp (30 mL) oil over medium-high heat; sauté garlic just until starting to colour, about 30 seconds. Add liver to skillet; sauté until just pink in centre, about 3 minutes. Stir in paprika; cook for 1 minute. With slotted spoon, transfer liver to warm serving dish.
Increase heat to high. Pour vinegar mixture into pan; cook, stirring constantly with wooden spoon and scraping up any brown bits from bottom of pan, until sauce is thickened and reduced to about 2 tbsp (30 mL). Pour over liver; sprinkle minced parsley over top.
Makes 4 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...