How to cook chicken liver with potatoes. Potatoes fried with chicken liver

At first glance, stewed potatoes with liver are a simple, uncomplicated dish for a family dinner. But with the right approach, it can even become a decoration for a holiday table. It will take 40-45 minutes to prepare according to the proposed recipe.

The choice of liver depends on individual preferences; any liver will do, including fish.

Ingredients:

potatoes (medium) – 5-6 pieces;
liver (chicken, beef, pork) – 500 grams;
carrots – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
vegetable oil – 2 tablespoons;
water – 150-200 ml;
salt, pepper, spices - to taste.

Potatoes with liver recipe

1. Defrost the liver, remove the chaff, and rinse thoroughly with water. Cut into pieces 3-4 cm.

2. Chop the onion into half rings, crush the garlic, and chop the carrots on a coarse grater.

3. Wash the potatoes, peel them, cut them into 3-5 cm cubes.

4. Heat a frying pan with vegetable oil, fry the onion until golden brown.

5. Add carrots and spices, fry for another 5-6 minutes.

6. Place liver and garlic in a frying pan with the vegetables. Fry, stirring occasionally.

7. Once the liver is ready, transfer the entire contents of the frying pan to a separate bowl.

8. Fry the potatoes in a frying pan until tender in the remaining oil, covering with a lid.

9. Add liver and vegetables to the potatoes. To fill with water. Simmer for 10 minutes.

10. Before serving, add salt, pepper and spices. The dish goes well with sour cream sauce.

This was my first time cooking chicken liver with potatoes in the oven. The result was aromatic potatoes and tender and juicy liver. Pieces of soft cheese that literally melt in your mouth - it's very tasty! And it’s not at all difficult to cook, and it won’t take much time.

To prepare chicken liver with potatoes in the oven, we will need the products indicated in the list.

Peel the onion and cut into quarter rings.

We clean the chicken liver from the bile ducts and veins, wash it, put it in a bowl and sprinkle with onions.

Fill the liver with milk and put it in the refrigerator for half an hour.

Wash the potatoes and cut them into small slices.

Cut the cream cheese into cubes.

Heat a frying pan with vegetable oil and fry the potatoes in it until half cooked. Transfer to the pan along with the oil in which the potatoes were fried, add salt and pepper.

Place the liver and onions on the potatoes and pour in the milk that was poured over the liver.

Top with cubes of cream cheese and butter, cut into pieces.

Lightly salt and pepper.

Grate hard cheese on a grater with large holes.

Sprinkle the dish with cheese. Cover the top with foil and place in an oven preheated to 190 degrees for 30 minutes. Then remove the foil and leave the dish in the oven for another 8-10 minutes.

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 disks into individual rings and add to 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 enough to eat. 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.

Enjoy your meal!

Other possible side dishes for fried liver are boiled rice, pasta, mashed potatoes, fresh cucumbers or tomatoes.

Other dishes with chicken liver

You can also stew chicken liver with sweet pepper and garlic cloves (or plain garlic ().

Chicken liver is a valuable source of animal proteins, vitamins and microelements. The range of its beneficial effects on the human body is extremely wide. This seemingly banal by-product can cure anemia on a par with expensive medications.

What are the benefits of poultry liver?

Chicken liver contains an amount of protein comparable to the concentration in the breast. 100 grams of product contains the entire daily requirement of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, which is essential for the prevention of ophthalmic disorders.

Retinol is also useful for those whose skin is far from ideal.

The product itself is non-fat and low-calorie, so it can be included in the diet of those losing weight. Chicken “giblets” can be prepared in any way you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes make it filling and nutritious, and the liver makes it soft and tender. By improvising with other ingredients, you can create a stunningly aromatic, appetizing and rich dish from accessible and inexpensive ingredients.

Did you know that in Korea, chicken liver is officially prescribed to patients as a medicine?

It is “prescribed” for severe chronic forms of anemia, serious vision problems, lung diseases, and also for chronic fatigue.

By the way, if you often experience stress in your professional field, be sure to include the product in your diet.

Folic acid, contained in it in optimal quantities, will help you gain strength, vigor and a positive mood, and will also provide your nervous system with effective prevention from all sorts of failures.

How to prepare the offal and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by lightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat by-product even more tasty, it is advisable to supplement it with sauce. You can stew the stew in kefir, cream, sour cream, tomato paste or milk.

The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to maintain the proportions and distribute the time correctly so that the root vegetable has time to become soft and the meat does not dry out.

Choosing quality meat

“Correct” and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and large vessels. If the liver has been thawed frequently, it will be grayish, friable, and may even fall apart.

The orange color of the offal indicates that it has been frozen. A bitter smell and taste indicate that the meat is old or has been sitting on the counter for a long time.

The simplest recipe for potatoes with liver in vegetable sauce

Chicken liver – 500 g;
Potatoes – 5 medium tubers;
Fresh carrots – 1 piece;
Onion – 1 head;
Garlic – 2-3 cloves;
Pork belly (optional) – 150 g;
Seasonings and spices - to taste.

Rinse the liver thoroughly, dry it, and dispose of excess fat and film. Cut into small pieces. If the liver has a standard size, it is optimal to divide each one in half;
Grind the pork breast into thin sheets or strips, as if you were preparing cracklings;
Peel the potatoes and cut into large cubes;
Cut the onions into thin half rings, and the carrots into small strips. Carrots can also be grated on a coarse grater;
Light the stove and place a large, deep, thick-bottomed frying pan on it. When hot, add the pork belly pieces (if not using, just melt the butter or oil);
Place the onion in a container and fry until golden brown, add the carrots, pepper the mixture and sauté for a few more minutes until the brisket becomes transparent. Place the liver here and simmer until the liquid it secretes becomes like broth (about 8 minutes);
In another frying pan, fry the potatoes until golden brown, salt them a few minutes before they are ready;
Add the potatoes to the liver, pour a little water or broth into the container, season to taste, cover and simmer the combined ingredients for another 15 minutes over low heat. Your aromatic stew is ready!

Delicate creamy liver and potato stew

Chicken liver – 400 g;
Potatoes – 3 large tubers;
Bell pepper – 1 piece;
Onion – 1 head;
Cream 20% – 250 ml;
Basic spices (salt and pepper) - to taste;
Dry parsley - to taste;
Oregano - to taste;
Provençal herbs - to taste;
Fresh herbs - for decoration.

Cut the liver, process it, wash it, dry it, divide it into small cubes;
Finely chop the onion and chop the bell pepper. Place the vegetables in a frying pan to fry. Sauté for 5-7 minutes;
Combine the liver with vegetables, add salt and pepper and simmer until soft and clear juice forms;
Add all the selected seasonings to the meat and pour cream over it until it covers the surface. Stir until the sauce thickens;
Add potatoes to the meat, add salt, but do not stir – let them steam. Cover with a lid and simmer everything together for another 15 minutes. A minute before it is ready, stir the stew and sprinkle it with chopped herbs.

We hope that our original recipes for dishes made from simple and affordable ingredients will surely captivate you and your family members. Bon appetit!

Ingredients:

smoked brisket 100 g

chicken liver 600 g

potatoes 1 kg

onions 2 heads

1 large carrot

garlic2 cloves

salt to taste

ground black pepper 0.5 tsp.

seasoning mixture 0.5 tsp.

sunflower oil 3 tbsp. l.

Number of servings: 4 Cooking time: 45 minutes

Calorie content of the recipe
"Chicken liver stewed with potatoes" 100 g

Calorie content

Carbohydrates

So, if you love liver, be sure to try cooking it in a new way. The dish is very filling, potatoes are potatoes. Decent protein content, but also enough carbohydrates. It’s better to eat this for lunch and cook something lighter for the evening. For example, you can make it from chicken liver, and as a side dish -

Recipe

Step 1: Chop and fry the brisket, onion and carrots

Cut the smoked pork belly into small thin pieces. Fry them in a deep frying pan or saucepan until they turn golden and the fat is rendered out of them.

Peel the onion and cut it into quarter rings. Grate peeled large carrots.

Pour the vegetables into the saucepan with the fried brisket. Stirring, fry the ingredients until soft.

Step 2: Add liver

Wash the chicken liver thoroughly and dry it. Clean the by-products and cut them into medium-sized pieces. When the onions and carrots are slightly fried, add the prepared products to them. Salt and season everything with spices.

Stir and continue cooking the ingredients together for 7-10 minutes until the liver is completely cooked. At the end of cooking, add the garlic passed through a press. It will give the dish amazing taste and aroma. Transfer the finished mixture to a separate dry bowl and cover with a lid to keep it warm.

Step 3: Fry the potatoes and add the rest of the ingredients

Wash the potatoes and peel them. Cut the tubers into large slices. Add a little sunflower oil to the frying pan in which we fried vegetables and offal. Let's pour the slices into it.

Stirring, fry them until golden brown. They should be soft and almost completely cooked.

Then add a ready-made mixture of vegetables and offal to the fried potatoes. Pour in 200 ml of hot water or broth (vegetable, chicken or meat) and mix. Cover the dish with a lid and simmer all the ingredients together for 10-15 minutes.