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Braised Chicken Liver with Dried Figs from the Algarve

Meat A- A+

Preparation Time: LONG
Serves: 4


  • 500g Chicken livers
  • 200g Dried figs from the Algarve
  • 1dl Red Port wine
  • 1dl Gallo Special Selection Olive Oil
  • 15ml Gallo Red Wine Vinegar
  • Ground pepper to taste
  • Salt to taste
  • Chopped onion to taste

Clean the chicken livers, marinate in the red Port wine with half of the Gallo Special Selection Olive Oil for one hour.
Heat the chopped onion, add the chicken livers and marinade and braise for about one hour and a half. At the end, add the Gallo Red Wine Vinegar.
Add the figs to the pan in the last 30 minutes.
Cool the livers on a wire rack.
Serve with toasted bread slices.

Click here for tips on how to make salad dressings or how to infuse olive oils.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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