This simple, tasty dish is an excellent choice where cooking time is limited. Getting it right requires careful attention to two things: that it not become too dry, and that it be judiciously seasoned. Optionally, pork, turkey, duck, or even veal liver can be substituted for the chicken liver. Sautéed liver makes an excellent addition to any diet, if for no other reason, than as a rich source of vitamin B.
- 500 g chicken livers
- 200 g onions, sliced into rings
- 1 sweet banana pepper
- 1 hot wax pepper
- 1 tomato
- 30 g sweet paprika
Sautee the chopped onion briefly in a small quantity of oil, sprinkle with paprika, then add a little water. Cube the peppers and tomato and add them to the pan. Season with marjoram and ground black pepper. Finally, add the chicken liver and braise until soft, about 30 minutes. This dish is best eaten fresh, accompanied by boiled salted potatoes or potatoes tossed with parsley.
Sautéed liver can also be made in the oven, in which case it can be stirred after the first 8 minutes have passed. Poultry liver can be salted during cooking, while the livers of other animals should be salted toward the end of the cooking time to prevent their becoming too hard.