Spicy chicken liver ragout

Ingredients for 4 servings:

• 600 g chicken liver(s)
• 3 large onions
• 2 large carrots
• ¼ celeriac
• 200 ml Sherry, medium
• 6 garlic cloves
• 1 large chili pepper(s), hot
• 1 liter tomato juice
• 1 tsp juniper berries, crushed
• ½ tsp oregano
• ½ tsp rosemary
• ½ tsp tarragon
• ½ tsp thyme
• ½ tsp savory
• 1 tsp parsley
• ½ tsp chervil
• ½ tsp sage
• n. B. Salt
• 1 tbsp butter
• 1 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Peel and finely grate the carrots and celery. Peel and finely dice the onions and garlic. Heat the butter and oil and fry the vegetables and chili until thoroughly cooked (they should be almost dry and have brown spots). Deglaze with the sherry and reduce to a syrupy consistency while stirring. Now add the washed chicken livers, pour in enough tomato juice to cover everything, stir in the herbs, and simmer over low heat. Stir occasionally, season with salt and sugar, and add more tomato juice if necessary to ensure everything is always covered. I cooked this ragout on the charcoal stove for just under four hours. It goes perfectly with pasta, dumplings, gnocchi, or fresh baguette.