Roast chicken liver with vegetables

2 servings

45 minutes

Chicken liver stew with vegetables is a dish that combines the tenderness of the liver, the sweetness of carrots, and the freshness of green peas. It is valued in European cuisine for its simplicity and rich flavor. The slight bitterness of the liver is perfectly balanced by the softness of the vegetables and butter, creating harmony on the plate. Care is needed in cooking: it’s important not to overcook the liver to keep it juicy. Stewing the vegetables in leftover frying oil enriches the flavor, while adding fresh green onions gives a piquant freshness. The dish is perfect for a cozy family dinner, especially in cool weather when warm, hearty, and aromatic meals are desired.

Energy value per serving

• Calories: 790.1
• Proteins: 53.2g
• Fats: 55.6g
• Carbohydrates: 23.7g

Ingredients

• Chicken liver: 500 g
• Onion: 2 pc
• Carrot: 1 g
• Frozen green peas: 100 g
• Green onions: 1 bunch
• Butter: 4 tbsp
• Water: 0.5 glass
• Salt: to taste

Cooking steps

1. Cut the carrot in half lengthwise and then chop into large pieces.

   Required ingredients:

   • Carrot: 1 g

2. Chop the onion (not too finely).

   Required ingredients:

   • Onion: 2 pieces

3. Remove the membranes from the chicken liver, trim the fat. Rinse under running water. Cut into not very large pieces.

   Required ingredients:

   • Chicken liver: 500 g

4. Heat enough oil (3-4 tablespoons) in a pan and add the liver. First, set the heat to medium, then, when the liver is slightly fried, reduce the heat to low.

   Required ingredients:

   • Butter: 4 tablespoons

5. Cook the liver until done (about 5-7 minutes). Stir and monitor the heat; if the liver is overcooked in the pan, it will become tough.

6. Readiness is determined by the juice that flows out – if clear juice flows when cut, the liver is ready. If it's pink or reddish, keep it on the heat a bit longer.

7. Transfer the cooked liver to a plate, cover it, and keep it warm.

8. Add the carrot to the oil left after frying the liver. Slightly brown it, pour in half a glass of water, and cover with a lid. Stew the carrot until soft. Then increase the heat and evaporate the water.

   Required ingredients:

   • Carrot: 1 g
   • Water: 0.5 glass

9. Add more oil if needed, and add the onion.

   Required ingredients:

   • Butter: 4 tablespoons
   • Onion: 2 pieces

10. When the onion becomes transparent and slightly browned, add the cooked liver to the pan. Mix with the vegetables. Season with salt and pepper.

    Required ingredients:

    • Chicken liver: 500 g
    • Salt:  to taste

11. Blanch the green peas in boiling water first, then cool them under cold water.

    Required ingredients:

    • Frozen green peas: 100 g

12. Wash the green onions and cut them into large feathers (like for Chinese salads).

    Required ingredients:

    • Green onions: 1 bunch

13. Add peas and onion to the pan and heat on high.

    Required ingredients:

    • Frozen green peas: 100 g
    • Green onions: 1 bunch

14. After 2-3 minutes, remove the dish from the heat and immediately serve on plates. Serve hot with fresh vegetables.