Chicken liver served with green beans

Tender, rich chicken livers are sautéed to perfection and paired with crisp, vibrant green beans in this simple yet satisfying dish. The savory depth of the livers, complemented by the fresh crunch of the beans, creates a delightful balance of flavors and textures. Perfect for a quick, protein-packed meal, this dish is as nourishing as it is delicious, making it a great option for both weeknight dinners and casual lunches.

Ingredients: (For 4 servings)

• 1 kg chicken liver
• 400 g kidney beans
• 8 cloves of garlic
• fresh parsley
• 30 ml white wine
• 100 g butter, divided into 2
• 2 red onions
• 1 teaspoon sweet paprika
• 1 teaspoon cucumber

Preparation:

Peel the garlic and slice 4 cloves, while pressing the remaining 4 cloves through a garlic press. Peel the onion and slice it. Rinse the chicken livers thoroughly, removing any fat and connective tissue. Check for any traces of bile and carefully remove them, as they can make the liver taste bitter. Cut the livers into evenly sized pieces, rinse them once more under cold running water, and drain them in a sieve.

Rinse the green beans and place them in a pot of salted water. Bring to a boil and cook for about 10-15 minutes, or until the beans are tender but still crisp. Once cooked, turn off the heat, drain the water, and set the beans aside.

Next, melt 50 g of butter in a pan. Once melted, add the beans and sauté them for a few minutes until they are nicely browned. Add a splash of water and cook for another 4-5 minutes. Stir in the turmeric, garlic, and a pinch of pepper, then cook for 1-2 minutes before turning off the heat. Taste and adjust the salt as needed.

In a separate pan, melt the remaining 50 g of butter. Once melted, add the onion and sauté until it begins to soften. Then, add the sliced garlic and stir well, cooking for about 1 minute. Add the chicken livers and wine, mixing everything together. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally.

Next, stir in the paprika and a pinch of pepper, and continue to cook for 7-10 minutes, or until the liquid has reduced and the livers are fully cooked. Sprinkle the chopped parsley on top and turn off the heat. Be sure to season with salt only at the end, as adding salt during cooking will cause the livers to become tough.

Serve with green beans and a glass of wine :).

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.