Chicken Livers with Onion
Quick Recipes Chicken Simple Recipes Budget Recipes Meat Dishes
Even though what I'm about to say will sound like bragging, I've never eaten chicken livers as good as the ones that come out with this recipe anywhere else.
Rosemary and thyme pair wonderfully with livers - the secret to the flavor lies in these herbs. The milk removes the bitter taste from the livers. And if you want the dish to look good at the end, don't stir too much - cooked livers are fragile. It's better to use a non-stick pan and shake the pan. One last tip: don't cook them too long even if you're tempted to let them soften - overcooked livers get an unpleasant texture and taste.
Ingredients
500 g chicken livers
1 large onion (about 150 g)
1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
1/2 sprig rosemary
1/2 teaspoon pepper
1 level teaspoon paprika
1 teaspoon natural vegeta
salt
40 g butter
2 tablespoons oil
milk
parsley for serving
Servings: 5
How to prepare chicken livers with onion
- Wash the livers in several changes of water. Then cover with milk and let sit for at least 30 minutes.
- Melt the butter in a pan and add the oil. Cut the onion into scales and sauté just until soft.
- Drain the livers well from the milk and place them over the onion. Let them fry over medium heat until lightly browned, about 3 minutes. Turn them one by one and fry the other side for 3 minutes. Try not to stir in the pan; if you're worried the onion might burn or stick to the bottom, just shake the pan back and forth.
- Fill a cup with water and dissolve all the seasonings in it: paprika, thyme, pepper, finely chopped rosemary leaves, vegeta. Pour the water over the livers - they should be more than half covered. Salt to taste. Let simmer over medium heat for about 10-15 minutes, just until the sauce reduces. Try to stir as little as possible so the livers don't break - again, it's better to shake the pan.
- Serve with polenta or mashed potatoes and sprinkle with chopped parsley.
Livers soaking in milk
Frying the livers with onion
Frying the other side
Simmering with seasonings
Chicken Livers with Onion
