Ingrediente:

·         400 grame ficatei de pui;

·         1 ceapa mare, tocata marunt;

·         2 catei de usturoi, maruntiti;

·         200 mL suc de rosii sau rosii pasate;

·         2 linguri ulei;

·         1 lingurita de oregano uscat;

·         1 lingurita de busuioc uscat;

·         sare;

·         piper proaspat macinat;

·         2 linguri de vin rosu sec;

·         patrunjel proaspat tocat (optional, pentru decor).

Timp de preparare: 45 minute

Portii: 2

Mod de preparare:

Ficateii de pui se curata si se spala foarte bine sub apa rece. Daca bucatile sunt prea mari, taiati ficateii in bucati mai mici. Intr-o tigaie, pune cele 2 linguri de ulei. Ceapa si usturoiul, se curata, se spala si sunt taiate marunt. Se pune ceapa in tigaie si se caleste la foc mediu, pana devine translucida. Se adauga usturoiul tocat marunt si se lasa la gatit pentru aproximativ un minut. Puneti ficateii in tigaie si ii lasati sa se rumeneasca pe toate partile. Adaugati cele 2 linguri de vin rosu. Dupa cateva minute, adaugati sucul de rosii, oregano, busuioc, sare si piper dupa gust. Lasati tot amestecul sa fiarba la foc mic pentru 15-20 minute, acoperind tigaia cu un capac. La final, adaugati patrunjel tocat marunt.

Eu am servit ficateii de pui la tigaie, alaturi de un pilaf cu ciuperci si legume. Aceasta reteta este una simpla si delicioasa, ideala pentru o cina.

Bon appétit!

Ingredients:

·         400 grams chicken livers;

·         1 large onion, finely chopped;

·         2 cloves of garlic, minced;

·         200 mL tomato juice or crushed tomatoes;

·         2 tablespoons oil;

·         1 teaspoon dried oregano;

·         1 teaspoon dried basil;

·         salt;

·         freshly ground black pepper;

·         2 tablespoons dry red wine;

·         fresh parsley, chopped (optional, for garnish).

Preparation time: 45 minutes

Servings: 2

Method of preparation:

Clean the chicken livers and rinse them thoroughly under cold water. If the pieces are too large, cut the livers into smaller pieces. In a skillet, heat the two tablespoons of oil. Peel, wash and finely chop the onion and garlic. Add the onion to the skillet and sauté over medium heat until it becomes translucent. Add the minced garlic and cook for about one minute. Add the chicken livers to the skillet and allow them to brown on all sides. Then you can add the two tablespoons of red wine. After a few minutes, add the tomato juice, oregano, basil, salt and pepper to taste. Cover and let the mixture simmer on low heat for 15-20 minutes. At the end, sprinkle with finely chopped parsley. I served the pan-fried chicken livers with a side of mushroom and vegetable rice. This recipe is simple and delicious, ideal for dinner.

Bon appétit!