Ficăței de pui

Method

Clean the chicken livers and pat dry with kitchen paper. Heat the sunflower oil in a large heavy-bottomed pan and sauté the finely diced onions and minced garlic until softened and golden, about 5 minutes. Add the chicken livers to the pan and cook over medium-high heat for 3-4 minutes, stirring frequently until browned on all sides. Stir in the tomato paste and paprika, cooking for 1 minute, then pour in the stock and add the bay leaves and thyme. Reduce heat and simmer gently for 15-20 minutes until the livers are tender and the sauce has thickened slightly. Season with salt and black pepper to taste, remove bay leaves, and garnish with fresh parsley. Serve hot with polenta, mashed potatoes, or crusty bread.