Fried Chicken Liver with Herbed Potatoes
Speed - 91%
Simplicity - 93%
Tastiness - 100%
95%
Awesome!
Fried Chicken Liver with Herbed Potatoes is a tasty recipe, perfect to cook after coming back from work.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 15 minutes |
|
|
| This is a really nice way to cook chicken liver: it is fast and delicious. Also the herbed potatoes are flavored and crunchy. A filling and quick recipe!
|
- 10 oz Chicken Liver
- 4-5 Large Potatoes
- 1 Yellow Onion
- Few Sprigs of Rosemary
- Few Sprigs of Sage
- Salt and Pepper to taste
- 2-3 Tomatoes
- 2 Green Onions
- Vegetable Oil for Frying
- Rinse the liver and strain through a sieve.
- Heat the vegetable oil.
- Slice the onion.
- Add the onion and liver to the frying pan.
- Cook for 5-6 minutes on each side.
- Peel the potatoes and rinse well.
- Chop the sage and rosemary.
- Heat the vegetable oil.
- Add the potatoes and the herbs in the frying pan and cook for about 10 minutes, frequently flipping over the potatoes.
- Season with salt and pepper while cooking.
- Serve with chicken liver, tomatoes and green onion.
I adore chicken liver, but only in two forms: pate or fried. All the other ways of cooking don't bring any pleasure to my taste buds. Chicken liver is a great food, especially for kids as it contains a lot of iron. So it has to be present in their diet.
Try to find liver from chickens raised in the country, where they can run free and eat only cereals like corn. Avoid the supermarket meat. It is brought from animal farms which are more like some prisons and the chickens cannot grow healthy in there. So they have to be fed with many hormones and antibiotics and this is what you will eat.
My children are very fond of chicken liver pate and they keep asking me to cook it. Only this time I thought of making a change and prepare some sort of caloric bomb: fried liver with fried potatoes. Sounds good, right? Well, I can't see any problem in eating like this from time to time. If it doesn't become a regular meal, it is alright.
For this recipe you will need some chicken liver, new potatoes, some herbs (rosemary and sage), 1 yellow onion and some veggies to get the freshness touch: tomatoes and green onion.
Start by slicing the onion. I do it like this: I cut the onion in halves lenghtwise. After that I slice each half in thin pieces.
Rinse the chicken liver and strain it through a sieve. It usually retains water and it is not advisable to place wet things into hot oil.
Heat the oil and add the liver and the onion. Season with some salt and pepper and cook for about 5-6 minutes.
You may cover the pan when cooking chicken liver to avoid any unwanted accidents because the oil tends to pop out of the pan.
Flip over the liver and cook for 5 minutes more. It is possible for the onion to burn a little bit, but you can remove it in the end, no need to eat it. We're just using it to flavor the chicken liver.
As you may see, frying liver is a little messy but the final result is worth it.
Meanwhile, peel and chop the potatoes. Cut the potato in halves lenghtwise, and then cut the halves in strips.
Chop the herbs. Rosemary and sage go perfectly with new potatoes. You should also eat the fried herbs, they're crunchy and flavored.
Heat vegetable oil in another pan and add the potatoes. If you want crispy fries, wait until the oil is very hot. If you prefer your potatoes softer, add them when the oil begins to heat. Also stir in the herbs. Cook for about 10 minutes, flipping over from time to time so they don't get burned.
Here are your herbed potatoes with chicken liver.
Serve with a lot of veggies to ease the digestion process. We used fresh ripe tomatoes and green onion.
Enjoy!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 15 minutes |
|
|
| This is a really nice way to cook chicken liver: it is fast and delicious. Also the herbed potatoes are flavored and crunchy. A filling and quick recipe!
|
- 10 oz Chicken Liver
- 4-5 Large Potatoes
- 1 Yellow Onion
- Few Sprigs of Rosemary
- Few Sprigs of Sage
- Salt and Pepper to taste
- 2-3 Tomatoes
- 2 Green Onions
- Vegetable Oil for Frying
- Rinse the liver and strain through a sieve.
- Heat the vegetable oil.
- Slice the onion.
- Add the onion and liver to the frying pan.
- Cook for 5-6 minutes on each side.
- Peel the potatoes and rinse well.
- Chop the sage and rosemary.
- Heat the vegetable oil.
- Add the potatoes and the herbs in the frying pan and cook for about 10 minutes, frequently flipping over the potatoes.
- Season with salt and pepper while cooking.
- Serve with chicken liver, tomatoes and green onion.
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