Stewed potatoes with chicken hearts and liver
0
1285
Kitchen
World
Calorie content
143.5 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
8.2 gr.
Fats *
8.1 gr.
Carbohydrates*
24.4 g
Someone loves chicken hearts and liver, while someone is wary of these products. In any case, it is worth trying to cook them with potatoes. This vegetable goes well with chicken giblets. As a result, we get a juicy hearty dish and, moreover, very inexpensive. Thanks to the phased laying of the components, the potatoes are crumbly, the chicken hearts are soft, and the liver is tender.
Ingredients
Cooking process
Wash chicken hearts, clean them of films and vessels. In a saucepan, bring two liters of water to a boil, add some salt to it, add the bay leaf and lower the prepared hearts. Cook them at a slow boil for thirty to thirty-five minutes. After cooking, put the hearts in a colander, let them cool slightly and cut each piece in half.
Add vegetable oil to the pan, heat it up. We free the onions from the husk, wash, dry and chop with a knife. We do the same with carrots. Alternatively, the carrots can be grated on a coarse grater. Put the prepared vegetables in a skillet with oil and fry them until soft for five to seven minutes. Do not forget to stir so as not to burn.
Peel the potatoes, rinse and dry. Cut it into small slices and put it with vegetables and chicken hearts. Stir, add seasoning for meat, salt and pepper to taste. Chop the pickled cucumber into small cubes and lay out after the potatoes. Add more water - the liquid should reach the top level of the potatoes. We continue to simmer under the lid until the potatoes are cooked. It will take approximately twenty to twenty-five minutes.
When the potatoes are completely soft, add the butter and fried chicken liver along with the liver juice, which has managed to stand out.Stir and continue to simmer for another two to three minutes. We remove the dishes from the stove and leave the dish under the lid to brew for ten to fifteen minutes.
Bon Appetit!