Wash and dry the livers well. In a deep pan, heat oil and fry the livers until ready, then remove them from the oil. In the same pan, put the chopped onion crescents to fry, then the very finely grated carrot and halved mushrooms.
Sprinkle with paprika and add the finely chopped peppers. Pour red wine in. Add tomato paste, dissolved in 1 cup (250 ml) of water, and then the chicken livers. Season to taste with black pepper, a little savory and a little salt.
Serve with chopped fresh parsley. The livers combine well with a side of boiled potatoes.