For the first time I cooked chicken liver with potatoes in the oven. The result is a fragrant potato and a tender and juicy liver. Pieces of soft cheese that literally melt in your mouth are delicious! And cooking is not at all difficult, and it will not take much time.

To cook chicken liver with potatoes in the oven, we need the products listed on the list.

Peel the onion and cut into quarters.

We clean the chicken liver of bile ducts, veins, wash, put in a bowl and sprinkle with onions.

Fill the liver with milk and put in the refrigerator for half an hour.

Peel my potatoes and cut them into small slices.

Cut the cream cheese into cubes.

Preheat a frying pan with vegetable oil and fry the potatoes on it until half cooked. We put them in a mold along with the oil on which the potatoes were fried, salt and pepper.

Put the liver and onions on the potatoes and pour out the milk, which was poured over the liver.

Put on top the sticks of cream cheese and butter, cut into pieces.

Salt and pepper lightly.

Rub hard cheese on a grater with large holes.

Sprinkle cheese on the dish. Cover the top with foil and send it to the oven preheated to 190 degrees for 30 minutes. Then remove the foil and leave the dish in the oven for another 8-10 minutes.

step by step recipe with photo

Stewing with bright carrots and potatoes in a slow cooker is an ideal way to cook a dish from the liver, which saves the housewife's time.

Chicken liver is a champion in nutrient content, which is why it is so popular in baby and diet food. Its delicate flesh is easy to use, and its amazing sweetish taste is the reason for the constant replenishment of the ranks of its ardent fans. The product should be fried carefully, in no case allowing the pieces to dry out and the loss of vitamins, therefore it is not cut too finely and is not subjected to prolonged heat treatment.

Ingredients

• chicken liver 300 g
• 3-4 potatoes
• onion 1 pc.
• carrots 1 pc.
• vegetable oil 2-3 tbsp. l.
• salt to taste
• ground black pepper to taste
• water 500-700 ml
• greens

Preparation

1. Peel the potatoes, rinse with running water. Cut into small pieces. Transfer to a cooking pot. Pour in water and set over high heat. After the contents of the pot have boiled, reduce the heat to low and simmer for 15-20 minutes until soft.

2. Peel the large onion. Cut into slices. Cook in hot oil until soft, 3-5 minutes over low heat.

3. Peel the carrots, rinse and pat dry. Cut into thin cubes. Add to the onion and continue to fry both ingredients for 3-5 minutes.

4. Rinse the liver and remove blood vessels. If time permits, pour milk over the washed liver for a couple of hours. This will make it even softer and softer. Cut into large pieces. Add to stir-fried vegetables. Stir and fry for 3-5 minutes until the liver changes color. Set the heat to medium when searing.

5. When the potato pieces are tender, add the sautéed liver and vegetables to it. Season with salt, ground pepper and bay leaves. You can experiment with spices by adding your favorite spices of your choice. Stir and cook after boiling for 5-7 minutes over moderate heat.

6. Chicken liver with potatoes is ready.

This dish is very simple, suitable for a family dinner on duty. For the first time I was treated to this by a roommate in the hospital, you won't eat too much on government grubs :) I liked the potatoes, and the liver is completely useful (we both lay with anemia, the liver is a good medicine for it), this dish stuck with us, and I cook it from time to time.

To begin with, we take a liver, you can use any, this is not fundamentally important, both beef and pork will do. It is necessary to cut it into cubes, remove all films and vessels. It is better to carry out this operation while the liver is slightly frozen. I also soak it in milk for softness.

We do the same with potatoes - there should be a little more of it than liver. We heat a frying pan with oil and send the liver to sail first.

Stir it, wait for it to "grab", but do not fry until crusty.

And we throw the potatoes into the company:

We fry all this splendor until tender. After the crust appears on the food, the heat can be reduced and covered with a lid.

If you wish, you can add onions to the dish, toss it along with the potatoes, but we cook this dish without onions, so good. At the end of cooking, add salt and pepper, I also sprinkled with dried dill, and that's it, you can eat!

This dish is a real treat for chicken liver lovers, especially those like me. I love chicken liver and young potatoes, and if you consider that young vegetables and chicken livers take a few minutes to cook, then fried potatoes with liver are just a godsend for working wives and mothers.

To fry potatoes with liver, immediately prepare all the necessary foods. Vegetables need to be peeled, washed, the liver should be rinsed under running water, stripped of films and fat, and dried with a paper towel.

Heat vegetable oil in a frying pan, fry the liver on both sides until golden brown - 2 minutes on each side. The liver inside should remain moist. Transfer the liver to a clean dish.

Wipe the pan with a clean paper towel and add vegetable oil. Fry the sliced ​​potatoes for a few minutes, stirring to cook evenly.

After a while, add chopped onions and carrots. Cook everything together over low heat for 3-4 minutes.

When the onions and carrots are tender, add the coarsely chopped mushrooms, fry them with the vegetables for 2-3 minutes.

Now add the half-cooked liver, salt and pepper the dish, cover the pan with a lid and cook for 4-5 minutes. The liver should remain soft and slightly pink on the inside.

The fried potatoes with liver are ready. This is a very tasty dish, albeit one of the simplest and most inexpensive products.

Chicken liver is a valuable source of animal proteins, vitamins and microelements. The spectrum of its beneficial effects on the human body is extremely extensive. This seemingly banal by-product is able to cure anemia on a par with expensive drugs.

How is the liver of a bird useful?

The chicken liver contains an amount of protein comparable to its concentration in the breast. For 100 grams of the product, there is a whole daily rate of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, which is indispensable for the prevention of ophthalmic disorders.

Retinol is also beneficial for those whose skin is far from ideal.

The product itself is not fatty and low-calorie, therefore it can be included in the diet of those who are losing weight. Chicken offal can be cooked as you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes give it satiety and nutritional value, and the liver - softness and tenderness. By improvising with other ingredients, you can make a stunningly aromatic, mouth-watering and filling dish out of affordable and inexpensive ingredients.

Did you know that in Korea, chicken liver is officially prescribed for sick people as a medicine?

It is "prescribed" for severe chronic forms of anemia, serious vision problems, lung diseases, and chronic fatigue.

By the way, if you often experience stress in the professional field, be sure to include the product in your diet.

Folic acid, contained in it in an optimal amount, will help you gain strength, vigor and positive mood, and will also provide your nervous system with effective prevention from all kinds of disruptions.

How to cook offal, and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by slightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat offal even more tasty, it is advisable to supplement it with sauce. You can stew the stew in kefir, cream, sour cream, tomato paste, or milk.

The technology for cooking stewed potatoes with chicken liver has its own specifics: it is important to observe the proportions and distribute the time correctly so that the root vegetable has time to become soft and the meat does not dry out.

Choosing quality meat

"Correct" and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and voluminous vessels. If the liver is often thawed, it will be grayish, friable, and may even fall apart.

The orange color of the offal indicates that it has been frozen over. A bitter smell and smack suggests that the meat is old or stale on the counter for a long time.

The easiest recipe for potatoes with liver in vegetable sauce

• Chicken liver - 500 g;
• Potatoes - 5 medium tubers;
• Fresh carrots - 1 piece;
• Onions - 1 head;
• Garlic - 2-3 cloves;
• Pork belly (optional) - 150 g;
• Condiments and spices to taste.

• Rinse the liver thoroughly, dry it, dispose of excess fat and film. Cut into small pieces. If the liver is of a standard size, it is optimal to split each in half;
• Chop the pork breast into thin layers or strips, as if you were preparing cracklings;
• Peel and cut the potatoes into large cubes;
• Cut the onions into thin half rings, and cut the carrots into small strips. Carrots can also be grated on a coarse grater;
• Light the stove and place a large deep, thick skillet on top of it. When it warms up, put the pieces of pork breast in it (if not using it, just melt the butter or vegetable oil);
• Send the onion into the container and fry until golden brown, define the carrots there, pepper the mixture and fry for a few more minutes so that the brisket becomes transparent. Place the liver here and simmer until the liquid it secretes becomes broth-like (about 8 minutes);
• In another pan, fry the potatoes until golden brown, salt them a few minutes until tender;
• Add the potatoes to the liver, pour some water or broth into the container, season to taste, cover and simmer the combined ingredients for another 15 minutes over low heat. Your fragrant stew is ready!

Delicate creamy liver and potato stew

1. Chicken liver - 400 g;
2. Potatoes - 3 large tubers;
3. Bulgarian pepper - 1 piece;
4. Onions - 1 head;
5. Cream 20% - 250 ml;
6. Base spices (salt and pepper) - to taste;
7. Dry parsley to taste;
8. Oregano - to taste;
9. Provencal herbs to taste;
10. Fresh herbs for decoration.

• Butcher the liver, process it, rinse, dry, divide into small cubes;
• Chop the onion finely and chop the bell pepper. Send vegetables to the frying pan. Pass for 5-7 minutes;
• Combine the liver with vegetables, salt, pepper and simmer until soft, until a clear juice is formed;
• Pour all the seasonings you have chosen over the meat and pour cream over the meat to cover the surface. Stir until the sauce thickens;
• Send potatoes to the meat, salt, but do not stir - let it simmer for a couple. Cover and simmer together for another 15 minutes. Stir the stew a minute until tender and sprinkle with chopped herbs.

We hope that our original recipes made from simple and affordable products will surely captivate you and your family members. Bon Appetit!

mjusli.ru

Chicken liver stewed with potatoes

"Chicken liver stewed with potatoes" per 100 g

So, if you love liver, be sure to try a new way to cook it. The dish is very satisfying, potatoes are potatoes. Decent protein content, but also enough carbohydrates. Better to eat this for lunch, and cook something easier for the evening. For example, you can simply make pancakes from chicken liver, and a light cabbage salad for a side dish.

Cut the smoked pork brisket into small thin pieces. Fry them in a deep frying pan or stewpan until they turn golden and the fat melted out of them.

Peel the onion and cut into quarters into rings. Rub peeled large carrots.

Pour vegetables into a saucepan with fried brisket. While stirring, fry the ingredients until soft.

Thoroughly rinse and dry the chicken liver. Peel off the by-products and cut them into medium-sized pieces. When the onions and carrots are slightly fried, add the prepared foods to them. Salt and season everything with spices.

Stir and continue to cook the ingredients together for 7-10 minutes until the liver is completely fried. At the end of cooking, add the garlic passed through a press. It will give the dish an amazing taste and aroma. Transfer the finished mixture to a separate dry dish and cover with a lid to keep it warm.

Wash the potatoes, peel them. Cut the tubers into large slices. Add a little sunflower oil to the pan in which we fried vegetables with offal. We will pour the slices into it.

While stirring, fry them until golden brown. They should be soft and almost completely cooked.

Then add the ready-made mixture of vegetables and offal to the fried potatoes. Pour in 200 ml of hot water or broth (vegetable, chicken or meat) and mix. Cover the dishes with a lid and simmer all ingredients together for 10-15 minutes.

At the end, we will taste the ingredients, add a little more salt and pepper if necessary for spiciness.

Decorate our chicken liver with potatoes with herbs and serve hot.

vkusno-i-prosto.ru

Cooking is simple: stewed potatoes with liver

The liver is known to be different. Of the most used in cooking - chicken, beef, veal, pork, turkey, goose. The taste of such a dish as stewed potatoes with liver will depend on the origin of this ingredient. Let us and we consider the most popular options for its preparation.

By-products from this poultry are the most readily available today, and you will find ingredients everywhere: from large supermarkets to small shops. The liver, of course, is best to choose fresh, not frozen (who knows, how long it has been in this form in the refrigerator). A well-selected one does not have an additional segment that adds bitterness. But we still recommend that you follow this. Otherwise, stewed potatoes with liver will turn out with a bitter taste, but do we need it? As for the potatoes, you can take any kind of it practically, as long as it is good and perfect. Keep in mind, however, that different varieties require different cooking times.

Stewed potatoes with liver can be prepared quickly and easily on any level of kitchen equipment. To do this, we need: a kilo of potatoes and a pound of liver, a couple of small (or one large) carrots, a couple of onions, a few cloves of garlic, vegetable oil for frying, spices and salt - according to personal taste (a mixture of ground peppers or paprika is very good from experience with cilantro).

We thoroughly rinse the liver in cool running water, if there are unnecessary segments and veins, we cut them off, we do not need them. We clean the potatoes, wash them, cut them lengthwise into 4 pieces coarsely. We cut the carrots larger (you can also cut them lengthwise, with such cubes), and the onions - in traditional half rings. Chop the garlic into slices.

We start frying the liver in vegetable oil. Make sure that the temperature is about 120 degrees Celsius, and the pieces are not in contact with each other, if possible, then the ingredient will need to be fried for only a few minutes on each side. Then add the prepared and chopped onions, garlic, carrots to the same pan (it must be of sufficient size). Add seasonings and, while stirring, cook for another 5-7 minutes on a lower heat.

The last phase of preparing such a dish, like stewed potatoes with liver, is very simple. Transfer the vegetables and liver from the skillet to the pot. Then add potatoes and a little water there. Simmer over low heat until the root vegetable is tender (usually 15 minutes). Stewed potatoes with chicken liver are almost ready. Remove the pan from heat, close the lid tightly and let it brew for about 15 minutes. After that, you can serve it on the table. The food is eaten hot. You can sprinkle with fresh chopped herbs, onions. Serve sour cream sauce in a separate bowl.

With beef liver and onions - in sour cream and in a pan!

This dish has its own characteristics due to the fact that one of its main ingredients differs from the previous composition. But in general, stewed potatoes with beef liver are as easy to cook as with chicken. We need: 300 grams of liver, a pound of potatoes, a couple of onions, some flour and vegetable oil, half a glass of thick sour cream, salt and spices of your choice (Italian herbs or Georgian herbs are perfect).

How to cook

We use only young liver (you can use veal), only fresh, not frozen, then the food will turn out to be much tastier and richer. All excess should be removed from this ingredient: film, tubes. Cut into cubes. Dip in flour and salt / pepper. In a large non-stick skillet, fry the liver in vegetable oil. The main thing here is not to overcook the product. It will be sufficient for 2-3 minutes on each side. Otherwise, the liver may turn out to be too hard, but we need softness and tenderness!

In oil from the main product, fry the onion, which must be cut into half rings, until golden. At this time, we clean the potatoes and cut them quite coarsely (you can lengthwise into 4 parts). We send it to the pan for the liver and onion. We mix. Add sour cream and salt. Let's add a little water, so that it slightly covers the potatoes. Simmer on low heat under a closed lid for 30-40 minutes. We set aside and let it brew. You can also serve to the table. You need to eat hot, and this is an excellent dish, both festive and everyday, hearty and healthy.

Stewed potatoes with liver in a slow cooker

And finally - a recipe for those who love cooking in this "shaitan machine", which is now present in modern kitchens almost everywhere. Here you don't need to suffer at all once again (tested by experience). Leave the ingredients as in the first recipe (that is, we will have a chicken liver). We fry it in a bowl on the "Fry" mode almost without oil and not for a very long time. Add carrots and onions at the end of the process. Pour the quartered potatoes into a bowl (for authenticity, especially if it is young, you can leave the peel on). Pour in a glass of water and switch to the "Quenching" mode. 20 minutes will be enough. Bon appetit, everyone!

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Chicken liver stewed with potatoes

Chicken liver stewed with potatoes - cooks quickly, from available products, but it turns out very tasty and nutritious. In a matter of minutes, you can prepare the perfect meal for a family lunch or dinner. However, even such a simple dish has its own subtleties. The cooking time must be calculated so that the potatoes have time to cook and are not soggy, and the liver does not become dry. Therefore, be sure to consider the variety of potatoes you are cooking from.

Wash the liver, dry, cut each into 2 parts.

Peel the potatoes and cut into large pieces.

Cut the pork brisket and place in a preheated pan.

Cut the onion into thin half rings, finely chop the carrots or grate them on a coarse grater. Fry onions and carrots in a pan with pork belly until transparent. Season with salt and pepper.