How to make
The livers are washed under running water and soaked for an hour in milk.
In a pot, fry the chopped onion and garlic with the oil for a short time, add the sliced carrots, stew for 5-6 minutes and then add the strained liver.
Fry, until the outer part becomes grayish-white, pour the wine and season with the listed spices without the salt. It is added last.
The village-style livers are cooked, until they're fully cooked. Sprinkle the delicious a la minute with fresh parsley.
Decorate with lemon slices!
Enjoy my village-style chicken livers with wine.
