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.
1
Peel the onion and cut it into thin strips.
- Onion: 1 head
2
Heat vegetable oil in a large skillet.
- Vegetable oil: 40 ml
3
Add the onion to the pan and fry it over low heat until golden brown, stirring constantly.
- Onion: 1 head
4
While the onion is frying, clean the liver from veins and membranes.
- Chicken liver: 500 g
5
Chop the garlic cloves very finely.
- Garlic: 2 cloves
6
Add garlic to the onion and fry for 30 seconds until a strong aroma appears.
- Garlic: 2 cloves
7
Place the liver in the pan, increase the heat, and fry for 5-7 minutes, remembering to stir.
- Chicken liver: 500 g
8
Pour in the cognac and fry for a couple more minutes, seasoning with salt and pepper to taste.
- Cognac (brandy): 30 ml
- Salt: to taste
- Ground black pepper: to taste
9
Chop parsley leaves and garnish the finished dish.
- Parsley: to taste
