Chicken liver with onions in a frying pan

4 servings

30 minutes

The main thing to remember when cooking chicken liver is that it is easy to spoil. Delicate, fragile, ephemeral, it will quickly lose its juiciness if you overcook it in a frying pan. Cognac and onions will help retain moisture, but you can't rely on them completely. Watch the temperature and count the minutes.

Energy value per serving

• Calories: 295.8
• Proteins: 24.6g
• Fats: 17.9g
• Carbohydrates: 5.1g

Ingredients

• Chicken liver: 500 g
• Onion: 1 head
• Garlic: 2 clove
• Vegetable oil: 40 ml
• Cognac: 30 ml
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste

Cooking steps

1. Peel the onion and cut it into thin strips.

   Required ingredients:

   • Onion: 1 head

2. Heat vegetable oil in a large skillet.

   Required ingredients:

   • Vegetable oil: 40 ml

3. Add the onion to the pan and fry it over low heat until golden brown, stirring constantly.

   Required ingredients:

   • Onion: 1 head

4. While the onion is frying, clean the liver from veins and membranes.

   Required ingredients:

   • Chicken liver: 500 g

5. Chop the garlic cloves very finely.

   Required ingredients:

   • Garlic: 2 cloves

6. Add garlic to the onion and fry for 30 seconds until a strong aroma appears.

   Required ingredients:

   • Garlic: 2 cloves

7. Place the liver in the pan, increase the heat, and fry for 5-7 minutes, remembering to stir.

   Required ingredients:

   • Chicken liver: 500 g

8. Pour in the cognac and fry for a couple more minutes, seasoning with salt and pepper to taste.

   Required ingredients:

   • Cognac: 30 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Chop parsley leaves and garnish the finished dish.

   Required ingredients:

   • Parsley:  to taste