Traditional recipes

Frying pan with chicken liver

Frying pan with chicken liver

The chicken livers are cleaned well and then washed. Cut the onion into fine scales, grind the garlic and finely chop the green dill.

In a Teflon pan I put 3 tablespoons of palm oil, you can use a tablespoon of butter instead. I then added the onion and let it soak a little, 2-3 minutes no more. Then I put the livers, salt, pepper and a cup of water and let them simmer, turning them from time to time.

Look at how the polenta smells :)) After they changed color, I put a cup of white wine and bay leaves. They come back every 3-4 minutes and let all the liquid drop. After stopping the fire, add the crushed garlic and green dill. Then cover with a lid and leave for a few minutes.

Don't swallow anymore :)) Eee, what do you say?

PeSe: Everything is stifled, yes ?? do not fry onions, just soak them and then the livers fall into the water and come


Grilled liver - the recipe for skewers with chicken liver with onion and garlic

Grilled liver - the recipe for skewers with chicken liver with onions and garlic. How to make skewers with chicken liver and vegetables? How are fried livers grilled? How to marinate liver with garlic? Chicken liver recipes. Skewer recipes. Grilled recipes.

My family is very fond of chicken livers and I always try to change the recipe according to which I prepare them. I have to tell you that these grilled livers are simply delicious! Tender pieces of chicken liver strung on skewer sticks and alternating with slices of onion and bell pepper. An excellent combination!

The most common recipes with chicken liver are: simple liver, sautéed in a pan, hardened with lots of onions, cooked in the oven, fried in beer dough or turned into extra fine liver pate. I will leave you at the end of the article all these wonderful recipes with chicken liver.

Recently I tried the recipe for skewers with chicken liver wrapped in bacon (also fried on the grill) and it turned out to be a real success! You can find the recipe here.

Chicken liver is tender, delicate and should not be overcooked / baked / fried because it becomes hard, crumbly and bitter. Let's not make fun of him! However, its internal temperature must reach the threshold of 70 C (the temperature at which salmonella is destroyed). So we don't hurt the livers and we don't ash them on the grill or in the pan. It is very easy to ruin a liver preparation by overcooking.

They need to stay soft and fragile - see the section here.

Also, the liver is NOT salted before cooking but only at the end! The salt removes water from the tissues and strengthens them. For a pleasant taste, chicken livers can be quickly marinated with an oil flavored with pepper, garlic or herbs (without salt!). For an extra flavor, I used the pieces of green onions and colored bell peppers to assemble these skewers from the liver.

Another meat that is "sensitive" and very popular when going out on the green grass is chicken breast, which, in turn, can be "miserable" very easily. I also leave you the recipe for chicken breast skewers here.

The quantities below result in 2 good portions of grilled liver and 2 skewers.


Ingredients for chicken liver with pan onion

  • 500 grams of chicken liver
  • 150 grams of onion (a large onion), finely chopped
  • 40 ml. of oil
  • optionally, 1 teaspoon grated good paprika pepper
  • salt and pepper to taste
  • chopped green parsley or other herbs to sprinkle at the end

How to prepare chicken liver with onion in a frying pan

Onion hardening

To optimize working time, the first thing to do is harden the onion. Until the onion softens well, it takes longer than actually cooking the livers. During this time, we have enough time to take care of the preparation of the livers, of course, occasionally taking a look at the onions and stirring frequently.

1. Heat the oil in a large, deep pan over medium heat. Add the chopped onion and immediately reduce the heat to low. Saute the onion over low heat for about 12-15 minutes, until it softens well, without browning at all. If it seems to tend to brown, add 2 tablespoons of hot water over the onion and continue hardening under the lid.

Preparation of livers

2. While the onion is simmering on low heat, we take care of the liver hardening for the chicken liver with onion recipe. They are placed in a sieve and washed well under a moderate stream of cold water, until the liquid flowing is clear. Place the sieve on top of a bowl and let it drain well for a few minutes.

3. Drain the liver with paper towels. Let's not forget the onion, let's take another look at the pan! Once well drained, the livers are checked piece by piece, so that they do not have any bitterness, because one of them would make all the food bitter. Mine didn't have any gallstones, but I removed the pieces of fat and connective tissue that clung to them. I then cut them into roughly equal pieces to make sure they would cook at the same time.

Cooking liver in hardened onions

4. Once the onion is well softened, add the liver to the pan, all at once.

5. I sprinkle over these chicken livers with onions and a little paprika, it's absolutely optional, if you don't like it, leave it aside. Be careful, however, under no circumstances season them with salt now! The salt will strengthen the chicken liver very hard and make them dry and drowning!

6. After about two minutes in the pan, gently turn the livers on the opposite side. Be careful, because we don't want to break them. Cover the pan with the lid and, over low heat, cook for 8, maximum 10 minutes. Cooked in excess, these chicken livers will harden, lose their creamy texture.

7. Finally, turn off the heat and add salt and pepper to taste, lightly mixing the liver with the sauce. Serve warm, sprinkled with a little greens, along with your favorite garnish. We prefer to serve these chicken livers with onions mashed potatoes (recipe here).


Preparation for the recipe of chicken liver with onion

You can read the written recipe further or go directly to the video recipe with a simple click on the picture.

VIDEO RECIPE

  1. The livers are washed, carefully checked for feathers or iron bags. If I find a liver with iron (a greenish liquid), I throw away the liver, otherwise everything will become bitter.
  2. Cut the onion, peel the garlic and cut it into slices, wash the greens and cut them finely.
  3. Put the oil in the pan, and when it has heated up, add the livers. They turn on all sides until they turn white /
  4. Add onion, garlic, wine, salt, pepper and thyme. Put the lid on and let it boil for 5-6 minutes.
  5. Remove the lid and leave it for a while, turning the livers.
  6. Sprinkle the greens on top and you're done!

Gina Bradea's advice

-Everything is cooked over high heat, stay near the pan, do not leave. If you have a wok pan, it's perfect.

-for an extra flavor, you can season with a little coriadria, peel and green or normal lemon juice. Orange juice or peel should not be neglected either.

Presentation and serving for the recipe of chicken liver with onion and garlic

Serve everything hot, simple, with polenta or with a favorite garnish: mashed potatoes, sauteed peas, natural potatoes, fried or with rosemary, plain rice or pasta.

It can be served on slices of toast, like bruschettas, or on slices of cold, fried polenta…

Hm, there are plenty of ideas, the appetite is great, so hurry to the pan. Sorry, in the pan, you have time to prepare a delicious lunch or dinner, with family or friends.

Recipes with Gina Bradea »Food recipes» Chicken liver with onion and garlic in a frying pan, quick recipe


Chicken liver with onion. Quick and cheap recipe

Chicken liver with onion. Simple and quick recipe. Recipe ready in 30 minutes! How to cook chicken liver in a pan with onions. Pan-fried liver with onion.

With mashed potatoes, hot polenta or simply with a slice of freshly baked homemade bread, these onion and chicken livers are a delight. We often cook them in this form because we really like the taste that the chicken liver takes from the onion in which it is cooked.

In addition, this is a very cheap, nutritious, filling recipe. Not to mention that the liver in general is recommended to be eaten for health reasons. Its consumption prevents anemia, through the content of vitamin B12, improves vision through the content of vitamin A, prevents the appearance of colon cancer through the content of folic acid.

It is also rich in selenium which keeps the thyroid healthy, in niacin and vitamin B3 which helps to keep stress under control but also in proteins which help maintain the health of the skin, hair and nails. All in all, chicken liver should not be missing from our diet.

It's just that if you don't know how to cook it properly, it can be a bit bland. Which is why it is ideal to cook it like this, together with a little onion to make it tastier. I saw recipes in which, before being cooked, chicken liver was kept in milk. To be honest, I didn't quite understand the purpose of the milk. I already think the chicken liver is too tender to leave in the milk for a while.

To prepare it, I simply wash it well beforehand, remove as much blood as possible, coagulated or not, any pieces of iron, if it has not been well cleaned, let it drain for a few minutes and then put it in the pan, at cooked.


Pan-fried chicken liver

When you want a quick and good lunch, ready in 30 minutes (including the polenta), choose to prepare the chicken liver in the pan.

I ate brown liver in various places, but they were too dry for my taste.

Since the livers are not juicy, if they are still brown, they end up being too dry.

But I repeat, these are my culinary preferences and I have nothing against preparation by everyone exactly as they like!

The variant I do most often is extremely simple and looks like this.

Ingredients Fried chicken liver

a casserole of chicken liver (approx. 500-600 g)

  • 50 g butter
  • 2 tablespoons oil
  • half a teaspoon of paprika
  • half a teaspoon of dried basil or thyme (we like either of them) - if you don't like any of the flavors, you'll sprinkle chopped green parsley at the end
  • 100 ml of semi-sweet or sweet white wine - if you don't have it at home, replace it with water or chicken soup
  • 5 cloves garlic
  • salt
  • Preparation Chicken liver in a frying pan

    You prepare the liver and the polenta at the same time.

    Put salt water in the cauldron and prepare a polenta according to your usual recipe.

    After 10 minutes have passed since the polenta boils, leave it on the fire and take care of the chicken liver.

    Heat a good frying pan. Put the oil and butter in it and let it heat up.

    Dip the liver (which you have washed and cleaned if necessary) and fry for a minute on each side.

    Pour the wine (or soup, water, whatever you have on hand), put the paprika and the dry spice.

    • DO NOT PUT SALT NOW! The salt is added only at the end, otherwise the livers become dry and hard.

    Put the lid on the pan and leave on medium heat for 10 minutes.

    Remove the lid, add the sliced ​​or crushed garlic, turn the livers and leave them for about 5 minutes.

    Sprinkle salt to taste, green parsley (if you have not put dry spice), put the lid on the pan and leave for 2 minutes.

    Turn the polenta over, put in plates, and next to it divide the livers and a tablespoon or two of kneaded cheese - cottage cheese, urda, bellows cheese.

    Pan-fried livers are great with mashed potatoes and salad.

    • I haven't had time now, but for the most part I prepare for them the garlic sauce and put each one to serve, as I like.

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    CHICKEN LIVER WITH ONIONS 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. In my casserole there were also a few hearts that I cut on one side so that I could clean them well of the 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.

    Then I 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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