I remember being in my parents’ house and eating a lot of Chicken Liver with Onion, a few times a month. I always had a love-hate relationship with chicken liver, I don’t know why, but I know that a lot of you too, hate chicken liver.
Years ago, when I was little, I loved chicken liver, then I hated it, and now, I eat it, but I don’t love it or hate it. That makes sense? 🙂
Anyway, we eat chicken liver very rarely, only a few times a year, this way I don’t hate to eat it.
- 250 g of chicken liver
- 150 ml of milk
- 4 potatoes
- freshly chopped parsley
- 1 tablespoon of olive oil
- 1 big onion
- 150 ml of stock
- 1 teaspoon of paprika
- 1/2 a teaspoon of rosemary
- 1/2 a teaspoon of thyme
- salt and pepper to taste
First things first, clean the chicken liver very good. Cut the grease that surrounds them and cut them in half and wash them several times.
Now, pour the milk over the chicken liver and set them aside for 30minutes -1 hour. This step is important because this way you will get rid of the bitter taste of the chicken liver and it becomes softer. This way, it will not harden so much when you’ll cook it.
In a big pan add the olive oil and heat it. Add the onion, cut into julienne slices and saute it on medium heat, for 7-8 minutes, until translucent.
Add the chicken liver without the milk and fry it on each side.
In a glass, add the stock and seasonings. Pour them into the pan, stir a little bit, but be careful not to stir too much, because the chicken liver is tender and it will break easily.
Simmer everything on medium heat for 15 minutes, until the chicken liver is cooked through, with the lid on.
In the meantime, peel, wash and cube 4 potatoes. Cook them in salted water until they’re soft, but not mushy. Drain them and add fresh parsley.
Serve the chicken liver with the potatoes and more fresh parsley if you like.
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