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Chicken liver with onion and tomato sauce in the oven

Chicken liver with onion and tomato sauce in the oven

We really like this food and it is easy to prepare.

  • 400 gr chicken liver
  • 200 gr tomato pulp
  • 2 matching onions
  • 100 ml white wine
  • salt
  • pepper
  • oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver with onion and tomato sauce in the oven:

The chicken liver is washed and peeled, and the larger pieces are cut in half. In a yena bowl greased with oil, place the cleaned liver. Over, add sliced ​​onions, tomato pulp, wine and bake at 200 degrees until golden brown.

It can be served with any garnish. Good appetite.

Tips sites


The liver is seasoned in the last minutes to keep its fragility.


If you do not add the tomato pulp, you can serve it with sour cream and garlic sauce.

Chicken liver with onion sauce

Because they are a good source of iron, I try to cook the liver at least once a week, either grilled, baked, in the form of pate paste, or with onion sauce, as I did now.

For this food we need:

& # 8211 3 tablespoons tomato juice

We wash and clean the livers well, and we leave them in cold water for a few minutes, so that all the blood comes out, and in the meantime we take care of the sauce: we clean the onion and finely chop it, smother it in a little oil, add the chopped garlic, diced pepper, fill with water, and let it boil until the vegetables are soft. Then we put the diced livers, the tomato juice, and let them boil for another 10-15 minutes & # 8211 they should not exceed their cooking time because they will become hard, so we should not & # 8222superfierti & # 8221 & # 8211 season with salt and pepper, and after stopping sprinkle with finely chopped dill.

The sweet onion sauce, with dill flavor, will make this simple stew a tasty one.

It can be served as such, with polenta, mashed potatoes or rice as we did.

The livers are washed and placed in a bowl.

Add the milk, mix and set aside for 30 minutes (at room temperature).

In a frying pan, heat the onion (cut into scales) and leave it until soft.

The livers are drained of milk and we place them over the hardened onions.

Let them fry over medium-low heat, about 3-4 minutes on each side (be careful not to burn onions).

Try not to mix them, stir the pan periodically.

In 200 ml of water add: thyme, paprika, salt and pepper (to taste), then mix.

Pour the composition over the liver and let it boil over medium heat for about 10 minutes.

add tomato sauce with peppers and continue cooking for another 5 minutes, until the sauce decreases.


Chicken liver in tomato sauce, simple, tasty liver recipe with delicate and tasty sauce. The recipe is economical, easy to cook, and I leave you 2 instructions to cook the liver well.

I like chicken livers with tomato sauce accompanied by polenta or puree, but I have seen that there are people who eat it with bread, rice or pasta.

I don't think you will regret choosing this recipe, because the livers accompanied by a sauce are delicious, and this tomato sauce is very good.

If you want to be inspired and prepare other recipes for chicken liver, we recommend the famous chicken liver with onions, chicken liver with leeks and mushrooms or broccoli gratin. Several ideas, but also these recipes can be found in a single post, and I leave you link here.

I said above that I leave you 2 secrets to cook your liver well:

1. keep in the cold potato 2 hours before cooking and change the water at least 2 times. It is said that milk weakens the liver. You can try my method, described below in the recipe.

2. Do not add salt during cooking, as this strengthens and dries them.

The recipe for chicken liver with tomato sauce, flavored with wine, thyme, garlic, is very tasty.

There are people who don't like chicken livers. I also avoided them, but since I prepared them myself, I discovered that they can be very good if they are accompanied by sauce or vegetables that bring a soft and moist texture to the liver.

I used fresh tomatoes in this recipe, but you can also put canned tomato pulp.

I leave below the list of ingredients and how to prepare chicken liver in tomato sauce.


550g chicken liver
1 large onion
1 small-medium carrot
500 g well ripened tomatoes (400 g tomato pulp)
50 ml dry white wine
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried thyme
frying oil
200 ml of milk
100 ml of cooking water
green parsley for serving

We wash and clean the pieces of liver from the skins, then we put them in very cold water for 60 minutes, changing the water twice, then we move them in milk and leave them in the fridge for about 60 minutes. Finely chop the onion and sauté it, then add the well-drained chicken liver.

When the livers have browned, add the peeled and seeded tomatoes, cut into cubes, the carrot given through the small grater, the wine, the granulated garlic, the thyme and 100 ml of water.

Let it simmer until the sauce thickens. At the end, season with salt and pepper, then mix lightly.

Serve the liver with tomato sauce and polenta. We can sprinkle a little freshly chopped green parsley to be more aesthetic.

Chicken liver with tomato sauce

To prepare a delicious chicken liver meal, I recommend buying fresh liver, not frozen. I suffered from buying frozen livers and the moment I thawed them I noticed that they were broken and I threw them away. Even if the frozen ones are a bit cheaper, you risk throwing them away. Also, another secret is to leave the livers in the milk before preparing them. Thus, they will not be inaccurate and will have a very pleasant taste. Usually, we eat liver with mashed potatoes. Another alternative would be pasta. I go very well with salad or pickles, depending on the season. Let's get to work!

We wash the livers very well and put them in milk. We leave them for at least an hour. After they have been in the milk, drain them and put them in a pan with butter and fry them over low heat. Don't fry them too hard.

We mix the tomato juice with the finely chopped garlic cloves, the sugar and the basil leaves. Season with salt and pepper. If you want it to come out a little spicier, you can add a little hot pepper.

Finely chop the onion and drag it through the oil. After it has hardened, add the tomato juice and let it boil for a few minutes. Finally we add the fried livers, let them boil for a few more minutes and we can put out the fire. Serve with mashed potatoes or pasta. Good appetite!

Method of preparation

Peel an onion and finely chop it, wash the livers and leave them in cold water for 10 minutes, and another 10 minutes in cold milk (to remove the bitter taste). to taste. When the onion has softened and becomes transparent, add a little water (about 20 ml) and mix. Add whole livers and simmer for about 10 minutes. Sprinkle with basil and add a teaspoon of sweet paprika, mix well and add the rest of the water. Bring to the boil over medium heat, then when the ingredients are almost cooked, add the crushed garlic and tomato paste. Stir, simmer until the sauce thickens and add a bay leaf.

I peeled the potatoes, peeled them and cut them into 3-4 pieces and boiled them. When they boiled, I drained them of water and crushed them with the mashed potatoes, adding salt to taste. I put 2-3 tablespoons of margarine, crushed again and added milk until I got a soft paste. GOOD APPETITE!

Start the oven at 180 ° C (heat up and down with ventilation) and prepare a heat-resistant tray.

Put in the tray mashed tomatoes, a little salt, pepper and herbs. Mix well with a fork.

Wash the chicken breast, cut it in half and dab with a kitchen napkin. Season it on both sides with salt and pepper, then place the two pieces in the prepared tray, over the tomatoes.

Separately, mix in a bowl the cream cheese, finely chopped dill and half the amount of cheese.

Distribute this mixture over the chicken breast and sprinkle with the remaining cheese.

Put the tray in the oven for 45-50 minutes, enough time to have juicy meat at the end, not dry at all.

Leave the tray aside 10-25 minutes after baking, then we can serve or place in pans.

It goes perfectly with any garnish: rice, pasta, potatoes, salads, peas, beans, etc.

Chicken liver with tomato sauce, wine and garlic

1 tray / small bag of liver (about 500 gr), 150-200 ml tomato juice (or broth dissolved with water), 250 ml water, 100 ml wine (semi-dry red), 1 onion, 3-4 tablespoons olive oil preferably), 3 cloves of garlic, spices, optional about 500 ml of sweet milk, for serving: mashed potatoes and pickles / salad

Difficulty: low | Time: 1h