Chicken liver with potatoes in the oven
0
1126
Kitchen
World
Calorie content
137.4 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
8.1 gr.
Fats *
13 gr.
Carbohydrates*
7.5 g
We suggest moving away from the traditional and familiar ways of cooking chicken liver and baking it together with potatoes in the oven. Of course, we will boil the potatoes before baking, otherwise they will not have time to cook in such a short time. And as a filling, we will use a mixture of eggs, sour cream and grated cheese - this "sauce" has a rich taste and grasps well when baked, thanks to eggs. This means that the finished dish can be beautifully cut into pieces when serving.
Ingredients
Cooking process
The first step is to prepare the potatoes. It must be peeled, rinsed, cut into small cubes and placed in a saucepan. Next, fill it with hot water, add some salt and bring to a boil. Cook from the moment of boiling for fifteen to twenty minutes, until the vegetable becomes soft. After cooking, put the potatoes in a colander and let the broth drain. Then we prepare the onions. We peel it from the husk, rinse and dry it. Cut into small cubes. Pour vegetable oil into the pan, heat it up and spread the onions. We fry it until transparent, without forgetting to stir
Wash the chicken liver in running water, remove all films and veined vessels. After washing, place the offal in a colander and let the excess moisture drain. Then we cut the product into pieces. Put the prepared liver in a pan with semi-cooked onions, mix and fry for two to three minutes over medium heat. At the end of cooking, add salt and black pepper to taste, also pour in red sweet wine. Mix and remove from the stove.
Bon Appetit!