To enjoyWith friends
Nº of people
100ml of Victor Guedes Olive Oil
- 500g of chicken liver
- 200g of dried figs
- 100ml of red Port wine
- 15ml of red wine vinegar
- Ground pepper, to taste
- Salt, to taste
- Chopped onions, to taste
- Bread, to taste
Method of preparation
Clean the chicken livers and marinate them in red Port wine and half of the olive oil for an hour.
Heat the chopped onions, add the chicken livers and the marinade oil, letting them stew for approximately an hour and a half.
On the last 30 minutes, add the figs to the stew. At the end, add the red wine vinegar.
Plate it, placing the livers inside rings and letting them cool.
Serve with toasted bread slices.