Chicken liver with potatoes in a pot in the oven

The first step is to prepare vegetable frying. To do this, peel, rinse and dry onions and carrots. Cut the onion into small cubes, and grate the carrots on a coarse grater. Pour vegetable oil into the pan, heat it up and spread the onions. Fry it until transparent, stirring occasionally. Then add the grated carrots, stir and continue to fry for a few minutes until the carrots are soft. At the end of frying, add salt to taste to the frying, mix and remove from the stove.

Preparing the pots. It can be either portioned containers or one wide common one. We wash the pots and wipe them dry. Put a piece of butter at the bottom.

Wash the chicken liver in running water, remove all films and veined vessels. After washing, dry the offal from excess moisture. Heat some vegetable oil in a frying pan and put the prepared liver in it. Fry it at medium-high temperature until golden brown. Stir so that a crust forms on all sides. The frying process should not take more than three to four minutes. At the end of frying, sprinkle the liver with salt, black pepper and Italian herbs, stir and remove from the stove. Put boiled potatoes cut into cubes in prepared pots on top of butter, then hot liver. The final layer is vegetable frying.

Pour meat broth heated to a warm state into each pot so that it covers the potatoes. Add more salt and ground pepper if desired.

Preheat the oven to 190 degrees and put the forms with the liver in it. We bake for thirty to forty minutes. During this time, the liver will fully reach readiness, and the potatoes will be saturated with broth and the aromas of neighboring ingredients.

We take out the ready-made liver from the oven, let it cool slightly. Serve hot, sprinkled with fresh chopped herbs and accompanied by sour cream.