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.Â
It is simple, easy to cook and cheap food. It’s my childhood food and I remember that I loved it very much.Â
Contents
Prepare Chicken Liver
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 favorite 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.
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.
I also prepare 2-3 medium-sized white onions, which I peeled and sliced julienne.
Let’s Get Cooking the Sauteed Chicken Livers With Onion!
In a frying pan not too deep, melt two tablespoons butter with a drop of sunflower oil ( my grandmother poured pork lard instead of butter and tasted great ).
When the butter melts, put the onion to fry and we take care not to fry it too much. We can put the lid over the pot and the onion will be steamed.
And then put the liver in the pan and let it fry on all sides
After the liver got a little color (about 10 minutes), I poured half a cup of water. You can put also chicken soup or red wine and let it boil without a cap about another 5 minutes.
Usually, when I cook or fry liver of any kind, I do not salt before or during the roasting because the liver will become stronger. So I put the salt at the end.
In the end, I seasoned with a teaspoon of sea salt and a teaspoon of freshly ground pepper.
How Did I Serve?
Simple, with fresh bread and pickled cucumber.
But you can also be served with mashed potatoes.
If you like stews, you can try the best homemade beef stew recipe.
Sauteed Chicken Livers With Onion
Ingredients
- 1 pound chicken liver
- 3 pieces onions medium
- 50 g butter
- 50 ml sunflower oil
- 1 teaspoon sea salt
- 1 teaspoon ground pepper freshly ground
- 100 ml chicken soup or water
Instructions
- 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 favorite of 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.
- I bought a pound of liver that I first washed thoroughly, squeezed it well and cut it into smaller pieces (bigger livers cut into 2-3 pieces). Do not cut them very small because they will shrink at frying.
- We also prepare 2-3 medium-sized white onions (I like it with more onion ) , which we clean and sliced julienne.
- In a frying pan not too deep, melt two tablespoons butter with a drop of sunflower oil ( my grandmother poured pork lard instead of butter and tasted great ). When the butter melts, put the onion on the fry and we take care not to fry it too hard. We can put the lid over the pot and the onion will be steamed.
- And then put the liver in the pan and let it fry on all sides. After the liver got the color (about 10 minutes), we poured half a cup of water or chicken soup or red wine and let it boil without a cap about another 5 minutes.
- Usually when I cook or fry liver of any kind, I do not salt before or during the roasting because the liver will become stronger, so I put the salt at the end. So now we season with a teaspoon of sea salt and a teaspoon of freshly ground pepper.
Notes
