Foies de volaille aux carottes et sauce tomate

Serves 4 400g organic chicken livers 10 garlic cloves 3 shallots 4 celery stalks 400g organic chopped tomatoes 1 tbsp tomato paste 8 carrots 2 tsp salt 6 tbsp olive oil a little chopped parsley bay leaf chili pepper or freshly ground black pepper Preparation: 1/ In a sauté pan, heat 4 tbsp olive oil, add 1 tsp salt, chili pepper, unpeeled garlic cloves, finely chopped shallots and celery, tomato paste, and chopped tomatoes. Stir everything together over high heat for 5 minutes, add a little water, and cook covered for 30 minutes. 2/ Meanwhile, steam the carrots, cut into chunks, and add them to the sauté pan. Cook everything for another 30 minutes to obtain tender vegetables. 3/ Prepare the livers by separating the lobes and deveining them with sharp scissors. In a bowl, marinate the livers in 2 tablespoons of olive oil, salt, pepper, 1 crushed garlic clove, and chopped parsley. Season the livers in a very hot pan for 3-4 minutes to lightly brown them, then transfer them to the sauté pan. 4/ Add the livers to the sauce and finish cooking the dish for about 15 minutes over very low heat. Serve with a little chopped fresh parsley.