Stewed Chicken Liver in butter sauce
- Helena Radulovic Toffolon
- 1 hour ago
- 4 min read
This recipe is not only very economical but also incredibly delicious, making it an excellent choice for those looking to create a satisfying meal without breaking the bank. One of the best aspects of this dish is that it doesn't require a long list of expensive spices or ingredients; in fact, most of the items needed are staples that many of us already have in our kitchens. This makes it a practical option for anyone, regardless of their cooking budget.
When prepared using this method, liver becomes exceptionally tender and flavorful, making it a delightful pairing with classic side dishes such as creamy mashed potatoes or fluffy rice. The preparation process involves marinating the liver, which is key to achieving that fine, soft texture. The marinade not only enhances the tenderness of the liver but also infuses it with a depth of flavor that elevates the dish.
Ingredients for the Marinade
To create the marinade, you will need a few simple yet effective ingredients:
Milk: This is the base of the marinade and helps to tenderize the liver while adding a subtle creaminess.
Salt and Pepper: These essential seasonings enhance the natural flavor of the liver, bringing out its richness.
Dry Spice Vegeta: This versatile seasoning adds a hint of herbaceous notes, contributing to the overall flavor profile.
Mustard: A touch of mustard introduces a slight tanginess that complements the richness of the liver beautifully.
Additional Ingredients
In addition to the marinade, you will also need:
A Large Onion: Sliced or chopped, the onion adds sweetness and depth when sautéed, creating a delicious base for the dish.
Butter and Olive Oil: A combination of these fats is used for cooking, providing a rich flavor and helping to achieve a golden-brown exterior on the liver.
Garlic: Fresh garlic adds an aromatic quality that enhances the dish and pairs wonderfully with the liver.
A Little Water: Adding water during cooking helps to create a bit of steam, ensuring that the liver cooks evenly and stays moist.
Cooking Instructions
To prepare the dish, start by marinating the liver in the milk, salt, pepper, dry spice Vegeta, and mustard. Allow it to soak for at least 30 minutes, or longer if you have the time, as this will significantly improve the texture and flavor.
Once marinated, heat a mixture of butter and olive oil in a large skillet over medium heat. Add the sliced onion and sauté until it becomes translucent and slightly caramelized. This process will take about 5-7 minutes and will add a wonderful sweetness to the dish.
Next, add minced garlic to the skillet and cook for an additional minute, allowing the garlic to become fragrant. Then, remove the liver from the marinade, letting any excess liquid drip off, and add it to the skillet. Cook the liver for a few minutes on each side until it is browned and cooked through, ensuring not to overcook it, as this can lead to a tough texture.
Serving Suggestions
This dish can be enjoyed at various meal times, making it incredibly versatile. Serve it for breakfast alongside scrambled eggs and toast, or for lunch with a hearty side of mashed potatoes or rice. The liver pairs exceptionally well with a fresh salad or steamed vegetables, providing a balanced meal that is both satisfying and nutritious.
In conclusion, this liver recipe is a fantastic option for anyone looking to prepare a flavorful and economical meal. With its simple ingredients and straightforward cooking method, it's an excellent choice for both novice cooks and experienced chefs alike. Enjoy the delightful combination of flavors and the satisfaction of creating a delicious dish that is sure to please family and friends.
Ingredients: simple, 35 min. + standing, 3 servings
800 g chicken liver/ cleaned and separated
3 Tbsp Olive oil EVO to taste
1 large onion/ finely chopped
2 cloves of garlic/ minced
80 g butter
120 ml milk
1 tsp mustard
1 tsp dry spice Vegeta
salt and pepper to taste
220 ml water/ or as needed
1 Tbsp parsley leaves/ finely chopped - optional
Preparation:
Preparation Chicken liver:
Thoroughly clean the chicken liver and place it in a bowl. Add the milk, mustard, bio dry spice Vegeta, salt, and a touch of pepper. Mix all the ingredients well and refrigerate for approximately 30 minutes.
Meanwhile, prepare the onion and garlic by mincing both.
Frying Chicken liver:
In a pan, heat the oil and butter, then add the onion. Sauté for a few minutes until it becomes soft and golden.
Add the minced garlic and stir briefly.
Remove the liver from the marinade, drain it, and place it in the pan.
Cook over moderate heat for 5-7 minutes on each side. Pour in the marinade and a little water, then let it simmer for 20-25 minutes.
While stewing, stir with a wooden spoon and break up the softened onion to blend with the juices, gradually adding a little water several times.
Taste and season with salt and pepper as needed.
Garnish with chopped parsley and serve immediately while warm.
This dish can be served with mashed potatoes or rice for lunch, or enjoyed on its own for breakfast.
Buon appetito!
NOTE:
The golden rule is that when you stew any liver and there is still blood, stew it some more, because each liver is a filter that cleans the blood of toxins. By the way, I am not one of those who consumes bloody meat or fish-sushi that has not undergone heat treatment and without blood, it must be well fried! I stick to that rule because it is safer for you that way.
Keep the rest of the liver in the refrigerator 2 days. Heat in a pan or microwave.
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