Chicken Liver in Vegetable Sauce
Chicken liver is a beloved ingredient in Hungarian cuisine, especially in rural areas where dishes made from fresh offal have long been a part of housewives' repertoires. Chicken liver in vegetable sauce is particularly popular at family tables because it's both hearty and quick to prepare. Imagine the aroma of freshly sautéed onions and garlic filling the kitchen while the chicken liver slowly cooks with the juicy vegetables – this scent immediately creates a homely atmosphere. The secret to the recipe lies in the harmony of thoroughly washed liver and properly prepared vegetables, which together create a rich, flavorful sauce. This dish is an ideal choice for a quick weeknight dinner, but it's also perfect for festive occasions if you want to surprise your family with something traditional yet special. You can serve it with fresh bread, rice, or even boiled potatoes – the result will always be impressive.
Ingredients for this recipe
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Preparation Steps
1
Start by preparing the chicken livers: thoroughly rinse them under cold water, then drain and remove any sinews or fatty parts. This ensures the liver remains tender and flavorful.
2
Peel the onions and garlic. Finely chop the onions, and crush or mince the garlic very finely. Peel the carrots and slice them into thin rounds. Dice the bell pepper and tomatoes.
3
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onions and sauté until translucent, about 5 minutes, to release their base flavors.
4
Add the garlic and stir it into the onions. Sauté for another minute, allowing the garlic's aroma to develop, but be careful not to burn it, as it can turn bitter.
5
Next, add the sliced carrots and bell pepper. Sauté for 5-6 minutes, until the vegetables are slightly softened but still have a bit of crunch.
6
Sprinkle the vegetables with Hungarian sweet paprika, mix well, and then add the chicken livers. Stir until the livers are browned on all sides, about 5 minutes. Avoid overcooking the liver, as it can easily dry out.
7
Add the diced tomatoes and pour in 200 ml of water. Season with salt and black pepper to taste, then cover the skillet and simmer the dish for 15 minutes, until the liver is cooked through and the vegetables are tender.
8
For the last 5 minutes, remove the lid to allow the sauce to thicken slightly. Check the seasoning and add more salt or pepper if needed.
9
Before serving, sprinkle the dish with freshly chopped parsley, which will add freshness and color.
