Those who do not like fried foods can be advised to cook chicken liver stewed with onions. With a minimum of vegetable oil, the dish turns out to be juicy, tasty and appetizing. It can be served with boiled rice or mashed potatoes, baked potatoes, boiled pasta, etc.
Various spices and seasonings, such as chicken mix, rosemary or thyme, emphasize the taste of the liver especially clearly. Don't forget about fresh herbs - you can add chopped herbs at the very end of cooking. Perfect: green onions, parsley or dill. You can also sprinkle the already served dish with herbs.
The type of onion does not really matter: onion, red, leek or shallots - choose the one that you have in stock. The simmering time of the dish should not exceed 10-15 minutes, otherwise the liver will start to taste bitter - remember this!
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Ingredients:
Chicken liver - 250 g
Onions - 1 pc.
Hot water - 1 tbsp.
Vegetable oil - 0.5 tsp
Salt and pepper to taste
How to cook:
If you purchased frozen chicken liver, thaw it at room temperature for 1 hour or place it in the refrigerator overnight - by the morning the offal will be ready for frying.
Rinse each part of the liver in water and remove the bile ducts. Pat dry with paper towels or napkins.
Heat a frying pan with vegetable oil poured onto it, put the chicken liver inside. Fry for 1-2 minutes. If you do not welcome frying offal, then skip this step - just put it in the pan.
Peel the onion and rinse under running water. Cut into quarters and place the onion slices over the liver. Add seasoning to taste, salt and ground black pepper. No need to stir.
Pour in hot water and bring the contents of the container to a boil.
Cover with a lid, reduce heat and simmer for about 12 minutes until the liquid has completely evaporated. The main thing is not to let the offal to fry.
Many culinary specialists add sour cream at this moment, thanks to which the liver turns out to be juicier and gets a creamy taste, but this is optional. Now you can add chopped greens and mix everything by turning off the heating.
Place the cooked dish on plates with garnish or without and serve, garnished with fresh herbs.
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