The garlic and rosemary chicken livers are a second very tasty and also very simple. I used chicken livers because I like them much more than beef liver, they are much softer and creamier. Furthermore, it is a food rich in proteins with a high biological value, numerous vitamins, and above all iron; it still contains a lot of cholesterol so it’s best not to eat it very often.
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The liver must be eaten very fresh, therefore, buy it the day you cook it or, at most, the day before; if you buy it and you know you won’t be able to cook it in a short time, freeze it. The recipe of Chicken livers with garlic and rosemary requires very few ingredients and is very quick to make. So, let’s see what is needed and how to proceed.
Ingredients for 2 people:
- 300g of very fresh chicken livers
- 3 cloves of garlic
- 1 large sprig of rosemary
- extra virgin olive oil
- salt and pepper
- dry white wine
Procedure for preparing chicken livers with garlic and rosemary:
- Start with chicken livers. Eliminate excess fat, cut the livers into small bites, and rinse them quickly under running water. Peel the garlic and cut it into slices. Wash the rosemary sprig and divide it into smaller sprigs.
- Put a drizzle of oil and the slices of garlic in a pan and let it heat up and flavor well without letting the garlic brown. Then, add the liver. Stir with a wooden spoon and brown the pieces well for a few seconds and then blend with plenty of white wine.
- Season with salt and ground pepper and mix again. Lower the heat, add a little water or broth if necessary, cover with a lid and cook until completely cooked. Once cooked, season with salt and pepper if necessary and serve immediately hot.
