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Chicken liver with mashed potatoes


The liver is washed and cleaned of vinegar.

Onions, carrots and tomatoes are washed and cleaned. Cut the onion, garlic and tomato into cubes, grate the carrot.

In a pan, put olive oil and add onion, garlic and carrot and brown. Add the livers and brown them on both sides. Then, add diced tomatoes, salt and leave on the fire for about 5 minutes, then add a cup of water and simmer, with a lid on, for about 15-20 minutes.

Meanwhile, boil the potatoes in water or steam them. I usually cook on the steamer, they come out tastier.

After the potatoes have boiled, pass them with a cube of butter and salt, rub a little, then add the milk and mix finely.

Serve with tomato sauce on top or with lettuce or fresh cucumbers.


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

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Preparation Chicken liver with onion

I washed and groomed the livers (they had no iron) and drained them in a strainer. I cut them into suitable pieces & # 8211 meaning the big lobe I cut it into 2. I chopped the onion.

In a deeper pan, put the onion to harden together with the oil, over medium to low heat. I covered it with a lid to smother it and made sure to mix it in from time to time. This thing takes about 5-6 minutes. Be careful not to burn! I put the livers over the hardened onions and mixed them gently, taking care not to crush them. I put the lid back on the pan and let the livers cook for about 10 minutes, stirring occasionally.

It already smells good in the kitchen! In the last minutes I removed the lid from the pan and let the stew lower. When it started sizzling (a sign that the water had evaporated) I poured a little Porto wine over it (optional). What aromatic steam has formed! I left the pan on the fire for 3-4 minutes and that's it! I put out the fire and only now I seasoned the chicken liver stew with onion with salt and freshly ground black pepper. I put a lot of pepper because that's how I like it!


Onion sauce with chicken liver and mashed potatoes

ingredients
1 kg chicken liver,, 5 tablespoons tomato paste,, 200 ml water,, a teaspoon of grated paprika,, salt, pepper to taste,, 1-2 bay leaves,, a teaspoon of dried basil,, 3-4 crushed garlic cloves,, about 50ml oil,, 3-4 medium red or white onions,, 5 tablespoons tomato paste or 2 tablespoons green onions.,, For puree, 10 red or white potatoes (I put white)

Difficulty: low | Time: 30 min


  • 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".


Method of preparation

For the potatoes, preheat the oven to 200⁰C. Put the garlic clove in the oven for 35-45 minutes until it has softened well. After it has baked, take it out of the oven and squeeze the core in a plate.
Meanwhile, boil the potatoes in salted water. After they have boiled, drain them and pass them. Add the milk, butter, garlic core and sea salt to taste to the potatoes. Mix everything until smooth.
For the liver, heat a pan over medium heat and add the peppered olive oil. Mix in a bowl sea salt flour with herbs. Give the chicken livers through this mixture then fry them on all sides. Take the livers out of the pan and set them aside. For the sauce, put in a saucepan over medium heat. , red wine with chicken soup and rosemary powder and let them boil. Then add, stirring, the dissolved starch. Leave the sauce on the fire, stirring often until it thickens. Then add the livers and let them boil for 2-3 minutes in the sauce to reheat.
Serve chicken liver with sauce, mashed potatoes with garlic and optional salad leaves.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Video: Mashed potatoes with chicken livers (October 2021).