Recipes

Chicken Liver and Sage Sauce
  • Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken livers, trimmed and patted dry
  • 1/2 cup chopped onion
  • 3 garlic cloves, crushed
  • 1/2 cup dry red wine
  • 1 (28 ounce) can Italian plum tomatoes,
  • chopped with juices reserved
  • 1/2 teaspoon crumbled dried sage
  • 1/4 cup chopped Italian flat-leaf parsley
  • freshly grated Parmesan cheese
  • salt and freshly ground black pepper to taste
Directions
  1. Heat oil in a large heavy skillet; sprinkle chicken livers with salt and pepper
  2. Saute in hot oil, turn- ing often until the outsides are browned but they are still pink in the center, about 3 minutes
  3. Transfer livers to a side dish
  4. Add the onion to the skillet and simmer in the juices until tender, about 5 minutes
  5. Add the garlic; cook 1 minute
  6. Add wine and boil until reduced by half, about 5 min- utes
  7. Coarsely cut up the tomatoes while still in the can
  8. Add tomatoes and sage to the skillet; heat to boiling
  9. Cook sauce, stirring, over medium heat 10 minutes, or until slightly thickened
  10. Coarsely chop the chicken livers; transfer livers and their juices to the sauce
  11. Simmer briefly; stir in parsley
  12. Season with salt and pepper
  13. Pass with grated Parmesan cheese
  14. Serves 6.


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