Chicken liver with white beans

Name: Chicken liver with white beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) white beans; 5 medium-sized tomatoes; 1-2 Garlic cloves; 1/2 bunch Sage; 4 TABLESPOONS Oil; 100 ml White wine; 1 TEASPOON clear instant broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Poultry liver (chicken or turkey); 1-2 TABLESPOONS Flour; 6 TABLESPOONS Balsamic vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) white beans
5 medium-sized tomatoes
1-2 Garlic cloves
1/2 bunch Sage
4 TABLESPOONS Oil
100 ml White wine
1 TEASPOON clear instant broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Poultry liver (chicken or turkey)
1-2 TABLESPOONS Flour
6 TABLESPOONS Balsamic vinegar

Directions

1
Rinse and drain the beans. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel garlic, press through a garlic press. Wash sage, shake dry and pluck leaves from the stalks.
2
Roughly chop 4 leaves. Fry garlic and chopped sage in hot oil. Deglaze with white wine and reduce by half. Stir in 100 ml water and stock. Add beans and tomatoes, simmer everything for 7-8 minutes, stirring several times.
3
Season to taste with salt and pepper. Meanwhile rinse liver and pat dry. Season with salt and pepper, dust lightly with flour. Heat 2 tablespoons of oil in a pan. Sauté sage leaves briefly in it, remove.
4
Fry liver in hot oil, turning, for 3-4 minutes, keep warm. Deglaze the gravy with vinegar and 32 tablespoons of water, bring to the boil briefly. Season with salt, pepper and 1 pinch of sugar. Serve in portions with liver, beans and roasted sage.