Braised Chicken Liver with Bacon
This food is actually my method of preparing chicken liver, with or without bacon, in general the steps are the same. If I don't have bacon, I also put chicken meat.
I like that the livers are fragrant, soft and tender - red wine gives them a special taste and aroma, be sure to try. Serve and match perfectly with a polenta, creamy scrambled eggs and some pickles.
Chicken livers are washed and cut into medium pieces - not very small.
Heat the oil and add the liver. Mix lightly and leave for a little - 2-3 minutes until it cools slightly and changes color.
Then add the wine and let it boil like this in the wine and its own juice until all the liquid evaporates and starts to brown slightly.
Follow the bacon cut as you like - for me they are cut long, 1 cm wide slices. Stir gently and let it brown together.
Be careful not to mix the composition too much so as not to make liver porridge. Here's the picture of how they browned - be careful not to fry them too much so that the livers don't dry out.
Now comes the onion, cut a little thicker, if it is cut finer it is lost among the livers when they are ready - so in thicker slices it is also very delicious.
Stir and allow to harden and soften well.
When the onion is ready, add salt, pepper and other spices that you like - for me they are: curry, usutroi, dried parsley. Stir gently and turn off the heat.
Serve hot / hot with polenta, puree, buckwheat, rice and some vegetables - or pickles, or salad.
Good appetite!
