Stewed potatoes with chicken liver. Fried potatoes with chicken liver How to stew potatoes with chicken liver
step by step recipe with photos
Stewing with bright carrots and potatoes in a slow cooker is an ideal option for preparing a liver dish that saves the housewife time.
Chicken liver is a champion in the content of nutrients, which is why it is so popular in children's and dietary nutrition. Its delicate pulp is easy to eat, and its amazing sweetish taste is the reason for the constant replenishment of the ranks of its ardent fans. The product should be fried carefully, in no case allowing the pieces to dry out and lose vitamins, so it is not cut too finely and is not subjected to prolonged heat treatment.
Ingredients
- chicken liver 300 g
- potatoes 3-4 pcs.
- onion 1 pc.
- carrots 1 pc.
- vegetable oil 2-3 tbsp. l.
- salt to taste
- ground black pepper to taste
- water 500-700 ml
- greenery
Preparation
1. Peel the potatoes and rinse under running water. Cut into small pieces. Transfer to a cooking pot. Pour water and place over high heat. Once the contents of the pan come to a boil, turn the heat to low and simmer for 15-20 minutes until soft.
2. Peel a large onion. Cut into pieces. Cook in hot oil until soft, 3-5 minutes over low heat.
3. Peel the carrots, rinse and dry. Cut into thin slices. Add to the onion and continue to fry both ingredients for 3-5 minutes.
4. Rinse the liver and clean it of blood vessels. If time permits, soak the washed liver in milk for a couple of hours. This will make it even more tender and soft. Cut into large pieces. Add to sautéed vegetables. Stir and fry for 3-5 minutes until the liver changes color. When frying, set the heat to medium.
5. When the potato pieces become soft, add the fried liver and vegetables to it. Season with salt, ground pepper and bay leaf. You can experiment with spices, adding your favorite spices at your discretion. Stir and cook after boiling for 5-7 minutes over moderate heat.
6. Chicken liver with potatoes is ready.
Chicken liver with potatoes
A very filling, tasty and inexpensive dinner!
Compound
for 4 servings
- Chicken liver – 0.5-0.6 kg;
- Potatoes – 7 medium-sized pieces;
- Onion – 1 head;
- Carrots – 1 small;
- Garlic – 1 clove;
- Vegetable oil;
- Salt.
Delicious potatoes with liver (chicken)
How to cook
The fire for frying at all stages is medium.
- Wash the liver and cut into 2-3 pieces (for 1 bite, so that the pieces can be easily pricked with a fork).
- Cut the onion into rings. Crush the garlic. Grate the carrots on a coarse grater.
- Peel the potatoes and cut into thin (2-3 mm) semicircles.
- Lightly heat the oil in a frying pan (a layer of oil about 1 cm high);
- Using your fingers, separate the onion discs into individual rings and toss into the oil. Fry the onion until softened (a sign is the appearance of a characteristic aroma). As soon as the onion spirit flows, add the carrots. Add some salt. Fry for 5 minutes, stirring frequently.
- Add liver to vegetables. Fry, stirring regularly, for 5 minutes. Add garlic. Add salt.
- Remove the liver and vegetables from the pan and place in another bowl for a while.
- Throw the potatoes into the remaining oil from frying (add more if necessary, the layer of oil should be 1 cm). Fry covered for 10 minutes. Add the liver with vegetables, mix and simmer covered for another 5 minutes. Taste and then add salt to taste.
A whole pan of delicious dinner!
Cooking features and taste
The dish is clearly and generously meaty, well coated with a delicious orange sauce formed from butter, carrot, onion and liver juices. It’s simple and inexpensive to prepare, and after dinner you feel like you’ve had your fill. This is very tasty food!
Moderate heat, constant monitoring of the process and timely stirring are the keys to the successful implementation of our recipe.
Cutting onions into rings is not essential, but is desirable. Flexible onion strips wrap their spicy pattern around every piece of liver they encounter, softening its taste and adding tenderness and juiciness.
Potatoes can be cut into larger slices, then the time required for frying them will increase.
The dish is ready!
If there are no potatoes, fried liver with vegetables can act as a full-fledged independent dish (then it should be fried with onions and carrots for 10 minutes, not 5). Eat with black bread. It will be very tasty.
If you like it thicker, fattier or spicy and will fry the liver without potatoes, you can season the dish with sour cream, mayonnaise or ketchup at the moment you throw the liver into the pan.
Quick meals have long been popular among busy people. After all, you don’t want to stand at the stove for another couple of hours after a long day of work. Potatoes are usually prepared very quickly and easily. There are a lot of recipes with his participation. This product is also very healthy, so when we think about the menu again, we will certainly turn to the popular potato.
Chicken liver goes perfectly with this vegetable. It can be added to fried, stewed or boiled potatoes. I suggest making fried potatoes with liver. The dish is easy to prepare, has a pleasant rich taste and nutritional properties.
Ingredients
Potatoes – 400 grams;
Onions – 200 grams;
Fresh chicken liver – 300 grams;
Salt, spices to taste.
Vegetable oil.
Cooking fried potatoes with chicken liver according to photo steps
We will fry the potatoes in a deep frying pan or saucepan. Remove the peel from each tuber. Cut the potatoes into medium-sized pieces. Place on a heated frying pan. Fry until golden brown and almost done over high heat with the lid closed. Stir occasionally.
Fried potatoes with chicken liver on site Cut the onion into half rings or quarters. Place in almost finished potatoes.
Fried potatoes with chicken liver on site We also put the washed and cut into small pieces chicken liver there. Fry until all ingredients are ready. Add salt and spices to taste.
Fried potatoes with chicken liver on site Potatoes with liver take an average of twenty minutes to cook. Let's check the readiness of the liver by piercing it with a toothpick. If no red liquid flows out, the product is ready for use.
Fried potatoes with chicken liver on site Place delicious and aromatic fried potatoes with chicken liver on a plate. Sprinkle with herbs and enjoy a pleasant and nutritious dish.
Fried potatoes with chicken liver on site Even a novice cook can prepare such a dish, as the cooking process is very simple.
Usually potatoes are stewed with meat, but the option with liver is also very successful! It turned out to be a tasty and simple dish, just right for lunch. I took turkey liver, it would also be great with chicken, although I think pork liver would also be great for this dish.
Prepare potatoes, lard, turkey or chicken liver, onions, carrots, garlic, water, salt, ground pepper and some dried herbs for flavor (I took oregano).
Cut the washed liver into pieces, grate the carrots (with a coarse grater), cut the onion and lard into cubes. In a cauldron or saucepan with thick walls, melt the fat from the lard and add the onion.
Fry the onion until it becomes translucent, add the carrots and liver to the pan and fry everything together until the liver pieces are a uniform light color. Peel and cut the potatoes (medium cubes).
Transfer the potatoes to the pan.
Pour in hot water, add salt and add dry herbs.
Stir and simmer over low heat until the potatoes are cooked. Add a little water if you see that there is no water left during the cooking process - this will prevent the potatoes from burning. A minute before the end of cooking, add chopped garlic and ground pepper.
Liver is a product that is simply necessary for the proper functioning of the body. It has a number of useful substances, minerals and trace elements. However, many people prefer to avoid liver-based foods. All this is due to the very specific and bright taste of the product. It is especially difficult to force a child to eat even a small piece of liver. But it is so necessary for the proper development and growth of children. If you don’t know how to get your child or husband to eat healthy offal, then this recipe will be a real godsend.
Chicken liver stewed with potatoes turns out so appetizing that relatives simply cannot resist tasting it. There is practically no specific taste of the product. All this is due to the fact that the ingredient is cooked in the company of potatoes, carrots and onions. The structure of the liver will also please you. The chicken by-product is tender in itself, and given that the component is stewed in a frying pan, in the end it simply melts in your mouth!
Ingredients
- Carrot – 1 pc.;
- Large potatoes – 3-4 pcs.;
- Chicken liver – 0.5 kg;
- Garlic – 1-2 cloves;
- Onions – 1 pc.;
- Vegetable oil - for frying;
- Green onions - 5-6 feathers (optional);
- Water or meat broth – 150-200 ml;
- Ground black pepper, salt - to taste.
Preparation
To begin, wash the liver thoroughly under a large stream of running water. Lightly dry each piece of product and then cut into two parts. If you don't have chicken liver, but have pork or beef liver, you can use it. Just keep in mind that the cooking time for such a product will increase slightly.
Peel and rinse the potatoes. Cut the root vegetables into large cubes. To prevent the potato pieces from darkening while the rest of the food is being prepared, fill them with cold water for a while.
Peel the carrots, rinse and chop using a coarse grater. Peel the onion, rinse, and then chop into thin half rings.
Pour a small amount of vegetable oil into the frying pan. Place the Dutch oven over medium heat. Place chopped vegetables in it. Saute them until soft and transparent.
Add pieces of chicken liver to the fried vegetables. Cook everything together, stirring occasionally, until the liquid released by the offal ceases to be colored. This procedure takes no more than 10 minutes. Add previously peeled and pressed garlic. Salt and pepper the ingredients to taste.
Place the contents of the frying pan into a deep container. Cover it with a lid and a kitchen towel on top. This will keep the food warm.
Pour another portion of vegetable oil into a clean frying pan. Fry the potato pieces in it until golden brown. Season the almost finished product with salt.
Place the liver with onions and carrots on the browned potatoes. Pour some water or meat broth into the pan. Cover the container with a lid and simmer its contents for about 10-15 minutes over moderate heat.
Open the lid and taste the potatoes. If it is ready, then the pan can be removed from the heat. Otherwise, continue the stewing process until the potatoes are soft. At this point, you can adjust the taste of the dish with salt and pepper (if necessary). Sprinkle the finished stewed potatoes with chicken liver in a frying pan with finely chopped green onions (optional).
Serve the dish hot, placing it in portioned plates. The best addition to potatoes with liver would be fresh or pickled vegetables, bread and pita bread. Bon appetit!
