Clean all the vegetables and cut them – onion into crescents, the carrots and marrows into thin slices. Heat the oil in a saucepan and place the washed and drained chicken livers inside, in order to stew with 2 bay leaves.
Once they change into a nice color, add the wine and stir gently until the alcohol evaporates. Leave the livers to cook until almost ready and add vegetables.
Mix and let it all stew until they soften, but they must remain slightly underboiled. Finally, add salt, pepper and paprika.
Serve topped with the chopped green onion.