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Pan-fried chicken livers and hearts

Pan-fried chicken livers and hearts


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I go very well with polenta ... I didn't make my men not very amateur ...

  • 500gr liver with chicken hearts
  • 2 sprigs of green onion
  • 2 cloves of garlic
  • 2 lg oil
  • green parsley
  • salt pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken liver and chicken hearts:

first I left the livers cleaned in cold water for about 2 hours, changing the water

I chopped the onion finely and put it in the pan with oil until it softened, I added the livers and the hearts and I left it under the lid on low heat until the livers were done in a proportion of about 3 quarters, adding a little water. then I put salt and garlic on the grater, I let it mix well for a few more minutes and I added the chopped parsley. I stopped the fire and left it under the lid for a few more minutes until I served it. f good and fast.

P.S. try polenta, it works very well ...


Recipe of the day: pan-fried chicken liver. Delicious, simple and fast

Recipe of the day: pan-fried chicken liver. Delicious, simple and fast

From childhood, our grandparents told us about the benefits of the liver. But first of all, you need to know how to prepare a soft liver that melts in your mouth.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

To cook the liver as per the book, you must know that you must not exceed 2-3 minutes. To get a tasty lunch, you need 500 g of chicken liver, 1-2 onions, 1 teaspoon of salt, 5-6 tablespoons of flour, oil.

Peel an onion and cut it into medium-thick slices. They are unwrapped and fried in oil in a pan. Afterwards, wash the fiat very well and wipe with a paper towel, then cut into slices about 1 cm thick. Be very careful to remove the channels!

Mix the flour with the salt and pass the liver through this mixture, shaking off the excess flour. Put in the hot pan with onions and let it fry over medium heat.

Don't forget to turn the liver on the other side after a minute. The liver will be ready if there is no more blood. Stir in the onion and leave for another 20 seconds. It will be the juiciest you have ever eaten.


Ingredients Chicken liver with caramelized onions and bacon

  • 500 grams of chicken liver
  • 1 medium-sized red onion
  • 6 thin slices of bacon (about 50-60 grams in total)
  • 1 tablespoon oil
  • 1 teaspoon brown sugar
  • 80 ml. dry wine (red, pink, white, does not matter much but will subtly influence the final taste of the dish)
  • salt and pepper
  • chopped green parsley

Preparation Chicken liver with caramelized onions and bacon

1. Check the liver carefully and if it has somehow escaped the gall of those who cleaned it, carefully remove it so that it does not break. Chicken liver is wiped off with paper towels.

2. Peel the onion and cut it into small pieces of fish, not very fine, about ½ cm thick.

3. We will work in parallel with 2 pans, one slightly wider (the one for the liver). Heat both pans over medium heat. In the smallest, fry the bacon slices, without any added fat. We will brown the bacon on both sides and then take it out on a plate covered with absorbent kitchen paper.

4. Put the oil in the larger pan and then add the chicken livers. As they brown, turn them on the opposite side. Be careful not to add salt at this stage because salt makes the liver stronger.

5. As soon as we remove the bacon, we put the onion in the pan, in the fat that has melted from it. Sprinkle the onion with a little salt and cook over medium-low heat until lightly browned, just golden. Stir quickly and sprinkle with brown sugar. Stir until the sugar melts and begins to smell subtly of caramel.

6. Add the wine over the caramelized onions. Stir vigorously to peel off all the delicious pieces that have adhered to the bottom of the pan. Bring to the boil until the sauce is reduced by half.

7. The chicken livers were ready in exactly 7 minutes, then I turned off the heat. The liver does not overcook, it must remain pink inside. Cooked too much, the liver becomes hard, bitter and floury.

8. Add the caramelized onion and the wine sauce from the pan over the liver. Mix well and only now season everything with salt and pepper to taste.

9. The fried bacon, which after cooling becomes crispy, breaks into pieces that are sprinkled over the chicken livers with onions. The chopped greens are also sprinkled now.

Chicken liver with caramelized onions and bacon & # 8211 serving

The food is served hot, accompanied by garnishes of your choice or assorted salads. I served these delicious chicken liver with caramelized onions along with one creamy parsnip puree. A mashed potato works just as well rice with mushrooms or a simple one or even some cooked pasta.


Pan-fried chicken liver

Heat the fat in a pan, lightly fry the finely chopped onion. Add to the liver and cover with a lid.

Leave on medium to high heat for about 10 minutes, stirring periodically (carefully, due to the hot drops).

Add salt, crushed garlic, ground pepper and turn off the heat. After about 5-10 minutes, the liver is mixed and served.

4 Based on 40 Review (s)

CHICKEN LIVER WITH ONION AND GARLIC

Chicken liver with onion and garlic,a recipe simple and delicious, perfect for a quick lunch or dinner. It goes great with a steaming polenta or a mashed potato, it is a filling and easy to prepare food, to everyone's liking.

  • 600 g of chicken liver
  • 3 medium onions (approx. 350 g)
  • 3 cloves of garlic
  • 3 tablespoons oil
  • a sprig of thyme
  • salt and pepper to taste
  • fresh parsley

How to prepare chicken liver with garlic and garlic

First of all, we cleaned the livers well. There were a few hearts in my casserole that I cut on one side so I could clean them well of blood.

I put them in cold water, which I changed 3-4 times, until it left all the blood, then I let it drain in a sieve.

In a deep frying pan I put the oil and I hardened the onion until it softened, about 2-3 minutes.

I then added the liver, thyme and freshly ground pepper.

We will put salt at the end, so the livers will be fragile and juicy. The salt put from the beginning will strengthen the livers.

Cover and cook over low heat for about 10 minutes then add the garlic passed through the press.

Leave it until it drops from the liquid and the livers started to brown. Then salt to taste and sprinkle with chopped parsley. Enjoy!

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Pan-fried chicken liver

For a quick lunch, you can prepare pan-fried chicken liver and you can serve it with fresh bread, a salad or even a polenta.

Chicken liver can be prepared in various forms, the most popular is with sauce, as in the recipe pan-fried chicken liver.


Chicken liver in smoked ham crust

We really like chicken livers, prepared either simple, in a frying pan or with tomato sauce, but we especially like these chicken livers in smoked ham crust!

And they are prepared in a more special way, at Hot Air Fryer from Aloshop.tv.

This fryer is a treasure in my kitchen, it helps me to militate for a healthier lifestyle, starting from the way of cooking.

It helps me to exclude some of the fats I used for cooking, because I can prepare various dishes without any oil or other fats.

And the preparation time is much shorter than in the classic mode, so another plus for it.

I have previously prepared, also with the help of this fryer, the recipe Bread skewers with pork neck and cheese, of which we were very pleased.

Gates: 4Preparation time: 40 minutes


  • 600 g-700 g of chicken liver
  • 5-6 cloves of garlic
  • 6-7 tablespoons of olive oil
  • salt and pepper to taste
  • parsley

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


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Video: Συκωταριά στο τηγάνι με ελαιόλαδο, ρίγανη και λεμόνι (July 2022).


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