If you do not want to waste a lot of time in the kitchen and cook, prepare a sauteed chicken livers with onion in a frying pan.
It is simple, easy to cook and cheap food. It’s my childhood food and I remember that I loved it very much.
Contents
Preparing the Ingredients
In our family is often cooked liver, whether it is pork or beef liver, or it is chicken liver. Chicken liver is very popular and is especially a favourite of our children. Apart from the goose liver ( also called foie gras ) that is much more expensive, chicken liver is found at all butchers and hypermarkets and is very cheap.Â
I bought 1 kg of the livers that I first washed thoroughly, squeezed it well and I cut it into smaller pieces (bigger livers cut into 2-3 pieces). Do not cut them very small because they will shrink at frying.Â
 I also need 2-3 medium-sized onions, which I peeled and sliced julienne, not very thin.
Let’s Get Cooking the Sauteed Chicken Livers With Onion!
In a deep frying pan, melt two tablespoons butter with a drop of sunflower oil ( my grandmother poured pork lard instead of butter and tasted great ).Â
When the butter melts, put the livers to fry, at first over medium heat, then over low heat. We can put the lid over the pot and the livers will be steamed.Â
Simmer over low heat until the liver turns whitish, about 20 minutes, stirring and taking care that the liver does not fry, just simmer. Towards the end, the color of the liver will darken, it will turn brown.
Usually, when I cook or fry liver of any kind, I do not salt before or during the roasting because, in my opinion, the liver will become stronger. So I put the salt at the end.Â
Now add the sliced onion over the liver, along with a teaspoon of freshly ground pepper and a teaspoon of marjoram.
Simmer everything under the lid for another 25-30 minutes, until the onion is done. If necessary, add a little more oil. Season now with a teaspoon of sea salt.
And that’s it, this is my sauteed chicken livers with onion recipe, ready to serve.
How Did I Serve?
It can be served as such, with fresh bread and pickled cucumber.
But you can also be served with mashed potatoes, it’s so delicious!
Or you can even eat it with a delicious potato salad with parsley.
If you like stews, you can try my best homemade beef stew recipe or the chicken stew with mushrooms and sour cream, they are especially tasty.
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Sauteed Chicken Livers With Onion
Equipment
- Frying Pan
Ingredients
- 1 kg chicken liver
- 3 pieces onions medium-size
- 50 g butter
- 50 ml sunflower oil
- 1 teaspoon sea salt
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon marjoram
Instructions
- I take the livers that I first washed thoroughly, squeezed it well and I cut it into smaller pieces (bigger livers cut into 2-3 pieces). Do not cut them very small because they will shrink at frying. I also need 2-3 medium-sized onions, which I peeled and sliced julienne, not very thin.
- In a frying pan not too deep, melt two tablespoons butter with a drop of sunflower oil. When the butter melts, put the livers to fry, at first over medium heat, then over low heat. Simmer over low heat until the liver turns whitish, about 20 minutes, stirring and taking care that the liver does not fry, just simmer. Towards the end, the color of the liver will darken, it will turn brown.
- Add the sliced onion over the liver, along with a teaspoon of freshly ground pepper and a teaspoon of marjoram. Simmer everything under the lid for another 25-30 minutes, until the onion is done. If necessary, add a little more oil. Season now with a teaspoon of sea salt.
- It can be served as such, with fresh bread and pickled cucumber. But you can also be served with mashed potatoes, it’s so delicious! Or you can even eat it with a delicious potato salad with parsley.
