Sautéed Chicken Livers Provençal

Ingredients

• 400 gChicken liver
• 30 gFlour
• 45 mlOlive oil
• 15 gButter
• 700 gTomato
• 5 gGarlic
• 5 gParsley
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Trim the chicken livers, remove membranes and connective tissue, and pat dry.
   • Score tomatoes, blanch briefly in boiling water, peel, seed and roughly chop.
   • Finely chop the garlic and roughly chop the parsley.
2. 2

   Sauté the livers

   • Season the livers with salt and pepper and lightly dredge in flour, shaking off excess.
   • Heat 1 tbsp (15 ml) olive oil and 15 g butter in a large skillet.
   • Sauté the livers briefly over medium-high heat (1–2 minutes per side) until browned outside but still tender inside. Remove and keep warm.
3. 3

   Make the tomato sauce

   • Heat 2 tbsp (30 ml) olive oil in a saucepan.
   • Briefly sweat the garlic, add the chopped tomatoes, season with salt and pepper and add the parsley.
   • Cover and simmer very gently for 18–20 minutes, stirring occasionally; add a splash of water if necessary.
4. 4

   Finish & serve

   • Add the sautéed livers to the tomato sauce and warm for 1–2 minutes to let them absorb the flavors.
   • Serve in a small mold (timbale) or directly on plates, sprinkle with extra chopped parsley if desired.
   • Optionally serve with pilaf rice or crusty bread.