Ingredients with Measurements:
- 1 pound chicken liver, cleaned and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chicken broth
- 1/4 cup red wine
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the chopped chicken liver and cook for 5-7 minutes until browned on all sides.
4. Pour in the red wine and chicken broth and stir to combine.
5. Add the diced tomatoes, tomato paste, chopped olives, and dried oregano. Stir to combine.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and let the sauce simmer for 10-15 minutes until the liver is cooked through and the sauce has thickened.
8. Remove the skillet from the heat and let the sauce cool for a few minutes.
9. Transfer the sauce to a blender or food processor and blend until smooth.
10. Serve the liver sauce warm over pasta, rice, or roasted vegetables.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 2g
Cholesterol: 280mg
Sodium: 500mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Protein: 30g
Substitutions for ingredients:
- Chicken liver can be substituted with beef liver or pork liver.
- Red wine can be substituted with beef broth or vegetable broth.
- Kalamata olives can be substituted with green olives or capers.
Variations:
- Add chopped fresh herbs such as parsley, basil, or thyme for extra flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Use canned tomato sauce instead of diced tomatoes for a smoother sauce.
Tips and tricks:
- Make sure to clean the chicken liver thoroughly before cooking.
- Do not overcook the liver as it can become tough and dry.
- Use a blender or food processor to achieve a smooth and creamy sauce.
Storage instructions:
- Store the leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the liver sauce over a bed of pasta or rice.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
- Chopped fresh herbs such as parsley, basil, or thyme.
- Grated Parmesan cheese.
Pairings:
- Serve with a side of roasted vegetables such as broccoli or asparagus.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables such as broccoli or asparagus.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or red wine to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the liver thoroughly to avoid any risk of foodborne illness.
- Store the leftover sauce in the refrigerator and consume within 3 days.
Food history:
- Liver sauce is a traditional Italian dish that dates back to ancient Rome.
Flavor profiles:
- The liver sauce has a rich and savory flavor with a hint of sweetness from the tomatoes and a briny taste from the olives.
Serving suggestions:
- Serve the liver sauce warm over pasta, rice, or roasted vegetables.
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Taste: Savory, Tangy, Umami, Salty, Herbaceous