Chicken liver with red wine

Ingredients for 2 servings:

• 400 g poultry liver(s)
• 20 g olive oil
• 200 g onion(s)
• 15 g garlic
• 1 small can of tomatoes, pureed (200 g)
• 125 ml red wine, alternatively water
• 1 pinch of thyme, dried
• 1 pinch rosemary, dried
• 1 pinch of dried oregano
• 1 pinch of chili flakes, if you like
• some salt and pepper to taste
• some liquid Stevia to taste
• some parsley, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

SIS suitable

Clean the chicken liver and cut into smaller pieces. Peel and dice the onion and garlic. Heat olive oil in a pan, add the onion and garlic, sauté briefly, then add the liver and fry well. Deglaze with the red wine (water). Add the herbs, chili, and passata. Simmer uncovered for about 10-15 minutes, reducing the liquid slightly. Then season to taste with salt, pepper, and stevia. Arrange on two plates or in a bowl and serve garnished with parsley. Serve with a cucumber salad or a portion of rice for lunch. 1 portion contains approx. 18.8 g fat – 13.8 g carbohydrates – 47.3 g protein (without wine and based on a layperson’s calculation).