← All recipes

🍽️ Tender chicken livers with fresh tomatoes and crispy ham

494 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken liver
• 1 tbsp flour
• 2 shallots
• 2 garlic cloves
• 2 tomatoes
• 50 g Parma ham
• 2 tbsp butter
• 6 sage leaves
• 20 ml sherry
• 100 ml chicken broth
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallots and cut them into thin strips.
2. 2. Peel the garlic and slice it into thin rounds.
3. 3. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
4. 4. Remove the tomatoes from the water and immediately shock them in cold water to stop the cooking process.
5. 5. Peel the loosened skin off the tomatoes.
6. 6. Cut the peeled tomatoes into quarters and remove the core.
7. 7. Cut the ham into thin strips.
8. 8. Wash the livers thoroughly and pat them dry with a kitchen towel.
9. 9. Coat the livers in flour until they are lightly covered.
10. 10. Heat butter in a pan and sear the livers in it over high heat.
11. 11. Remove the seared livers from the pan and set them aside.
12. 12. Sauté the shallots and garlic in the remaining cooking fat (fond) in the pan.
13. 13. Deglaze the pan with sherry and stir.
14. 14. Add the broth and let the sauce come to a brief boil.
15. 15. Add the ham, tomatoes, and sage leaves to the sauce.
16. 16. Place the prepared livers back into the pan.
17. 17. Let everything simmer gently over low heat for about 2 to 4 minutes until the livers are pink inside.
18. 18. Season the dish to taste with salt and pepper.
19. 19. Serve the dish warm, ideally with fresh baguette.

Nutrition per serving

• kcal: 494
• Protein: 45 g · Fett/Fat: 28 g · Carbs: 12 g