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Sauteed Chicken Liver with Onion

Sauteed Chicken Livers With Onion

Course: Dinner
Cuisine: Transylvanian
Keyword: chicken liver, chicken liver recipe, sauteed chicken liver, sauteed chicken liver with onion, tasty chicken liver
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Timea
It is a simple, easy to cook and cheap food. It's my childhood food and I remember that I loved it very much. If you do not want to waste a lot of time in the kitchen and cook to prepare a tasty dinner, prepare a sauteed chicken livers with onion in a frying pan.
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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

Tips To this recipe we have to take care of only two things: the onion to be a little caramelized and not burn to season with salt only at the end when the liver is ready. I want you to try this recipe and I wish you a GOOD APPETITE!