A sizzling pan-fried medley of chicken livers, mushrooms, onions, and peppers, deglazed with white wine and finished with fresh herbs. A beloved Bulgarian tavern starter.
Ingredients
400g chicken livers, cleaned and halved
200g mushrooms, sliced
1 large onion, sliced
1 red bell pepper, diced
1 green bell pepper, diced
100ml dry white wine
2 tbsp sunflower oil
1 tsp paprika
Salt and black pepper
Fresh parsley, chopped
Instructions
1Heat sunflower oil in a large skillet over high heat until shimmering.
2Add chicken livers and sear for 2-3 minutes until browned on the outside but still pink inside. Remove and set aside.
3In the same pan, saute sliced onions and peppers for 3-4 minutes until slightly softened.
4Add sliced mushrooms and cook for another 2-3 minutes until they release their moisture and begin to brown.
5Return livers to the pan, add paprika, salt, and pepper. Deglaze with white wine and let it bubble for 1 minute.
6Garnish with fresh parsley and serve immediately in the hot skillet, accompanied by crusty bread for soaking up the juices.
Did You Know?
The dish is named after a woman called Katya (Katino is the possessive form), though her exact identity has been lost to culinary folklore.