Chicken liver fried with potatoes. Stewed liver with potatoes recipe with photo

You can talk endlessly about the benefits of liver dishes. This offal is rich in vital substances for humans, and doctors often include it in the diet of patients, including young children, for the prevention and recovery from many diseases. In addition, the liver is also a very tasty product that is quite easy to prepare. Make yourself and your loved ones a nutritious meal for lunch or dinner of fried chicken or pork liver with potatoes.

List of recipes in the article:

Fried liver with potatoes

Chicken liver fried with potatoes

Ingredients:

200 g chicken liver
500 g potatoes
2 onions
10–15 g green onions
40 g butter
2 tbsp vegetable oil
a pinch of ground black pepper

Rinse the chicken liver in a colander under running water, set aside and let the liquid drain completely. Peel the onions and chop finely. Throw the butter into the pan, melt it, put the liver in it and quickly fry it on all sides over high heat. Lower the temperature, add the onion to the offal and cook until golden brown for 5 minutes, then transfer everything to a deep plate or bowl.

Pour vegetable oil into the pan where the chicken liver was just fried and put it on the stove again. Cut the skin off the potatoes, cut them into strips and fry over medium heat for 10 minutes. Put the liver fry to it, mix, season with black pepper and salt to taste. Reduce the temperature to a minimum, cover the dishes with a lid and simmer the dish for 7-10 minutes. Arrange the delicious cooked liver with potatoes on plates and sprinkle with chopped green onions.

Fried pork liver with potatoes

Ingredients:

400 g pork liver
5–6 potatoes
2 onions
1 carrot
3 tbsp flour
4 tbsp ketchup
ground black pepper
vegetable oil

For greater softness, reducing bitterness in taste and removing a specific smell, pork liver should be soaked for half an hour in milk

Remove the peel from potatoes and carrots, the husks from the onions and chop them into small cubes. Heat the vegetable oil and run the potatoes and carrots into it. After 5-7 minutes of cooking with constant stirring, add the onions to them. Salt the vegetable trio to taste and continue to saute for 5 minutes until half cooked.

Chicken liver is a valuable source of animal proteins, vitamins and microelements. The range of its beneficial effects on the human body is extremely extensive. This seemingly banal offal is able to cure anemia along with expensive drugs.

What is useful bird liver?

Chicken liver includes an amount of protein comparable to the concentration of it in the breast. For 100 grams of the product, there is a whole daily norm of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, indispensable for the prevention of ophthalmic disorders.

Retinol is also useful for those whose skin is far from ideal.

The product itself is not fatty and low-calorie, so it can be included in the diet of losing weight. Chicken "offal" can be cooked as you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes give it satiety and nutrition, and the liver - softness and tenderness. By improvising with other ingredients, you can make an amazingly fragrant, appetizing and rich dish from affordable and inexpensive products.

Did you know that in Korea, chicken liver is officially prescribed as a medicine for patients?

It is "prescribed" for severe chronic forms of anemia, serious vision problems, lung diseases, as well as chronic fatigue.

By the way, if you often experience stress in the professional field, be sure to include the product in your diet.

Folic acid, contained in it in the optimal amount, will help you gain strength, vigor and a positive mood, and will also provide your nervous system with effective prevention from all sorts of failures.

How to cook an offal, and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by slightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat offal even more tasty, it is advisable to supplement it with sauce. You can stew stew in kefir, cream, sour cream, tomato paste or milk.

The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to keep the proportions and correctly distribute the time so that the root crop has time to become soft and the meat does not dry out.

Choosing quality meat

"Correct" and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and voluminous vessels. If the liver has been defrosted frequently, it will be greyish, friable, and may even fall apart.

The orange color of the offal indicates that it has been refrozen. A bitter smell and taste indicates that the meat is old, or has been lying on the counter for a long time.

The easiest recipe for potatoes with liver in vegetable sauce

Chicken liver - 500 g;
Potato - 5 medium tubers;
Fresh carrots - 1 piece;
Onion - 1 head;
Garlic - 2-3 cloves;
Pork belly (optional) - 150 g;
Seasonings and spices - to taste.

Rinse the liver thoroughly, dry, dispose of excess fat and film. Cut into small pieces. If the liver has a standard size, it is optimal to divide each in two;
Grind the pork breast into thin layers or strips, as if preparing greaves;
Peel the potatoes and cut into large cubes;
Cut onions into thin half rings, and carrots into small strips. Carrots can also be grated on a coarse grater;
Light the stove and place a large, deep-bottomed frying pan on it. When it is hot, put the pieces of pork breast into it (if not using it, just melt the butter or vegetable oil);
Send the onion to the container and fry until golden brown, identify the carrots there, pepper the mixture and sauté for a few more minutes so that the brisket becomes transparent. Place the liver here and simmer until the liquid secreted by it becomes like broth (about 8 minutes);
In another pan, fry the potatoes until golden brown, salt them a few minutes before they are ready;
Add the potatoes to the liver, pour some water or broth into the container, season to taste, cover and simmer the combined ingredients for another 15 minutes on the lowest heat. Your fragrant stew is ready!

Delicate creamy liver and potato stew

Chicken liver - 400 g;
Potato - 3 large tubers;
Bulgarian pepper - 1 piece;
Onion - 1 head;
Cream 20% - 250 ml;
Base spices (salt and pepper) - to taste;
Dry parsley - to taste;
Oregano - to taste;
Provence herbs - to taste;
Fresh herbs - for decoration.

Cut the liver, process it, rinse, dry, divide into small cubes;
Finely chop the onion and chop the bell pepper. Send the vegetables to the frying pan. Pass for 5-7 minutes;
Combine the liver with vegetables, salt, pepper and simmer until soft, until clear juice is formed;
Pour all the seasonings of your choice to the meat and pour cream over it so that it covers the surface. Stir until the sauce thickens;
Send potatoes to the meat, salt, but do not interfere - let it languish for a couple. Cover and simmer everything together for another 15 minutes. A minute before readiness, stir the stew and sprinkle it with chopped herbs.

We hope that our original recipes from simple and affordable products will surely conquer you and your family members. Bon Appetit!

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Chicken liver stewed with potatoes

“Chicken liver stewed with potatoes” per 100 g

So, if you love liver, be sure to try cooking it in a new way. The dish is very hearty, potatoes are potatoes. Decent protein content, but also enough carbohydrates. It is better to eat this for lunch, and cook something easier for the evening. For example, you can simply make pancakes from chicken liver, and for a side dish - a light cabbage salad.

Cut the smoked pork belly into small thin pieces. Fry them in a deep frying pan or saucepan so that they become golden and the fat is rendered out of them.

Peel the onion and cut into quarter rings. Grated peeled large carrots.

Pour vegetables into a saucepan with fried brisket. Stirring, fry the ingredients until soft.

Rinse the chicken liver thoroughly, dry it. We clean the offal and cut them into medium-sized pieces. When the onions and carrots are fried a little, add prepared foods to them. Salt and season everything with spices.

Stir and continue to cook the ingredients together for 7-10 minutes so that the liver is completely fried. At the end of cooking, add the garlic passed through the press. It will give the dish an amazing taste and aroma. Transfer the mixture to a separate dry bowl and cover with a lid to keep it warm.

Wash the potatoes, peel them. Cut the tubers into large pieces. In the pan in which we fried vegetables with offal, add a little sunflower oil. Let's put the slices in it.

Stirring, fry them until golden brown. They should be soft and almost fully cooked.

Then add the already prepared mixture of vegetables and offal to the fried potatoes. Pour in 200 ml of hot water or broth (vegetable, chicken or meat) and mix. Cover the dishes with a lid and simmer all the ingredients together for 10-15 minutes.

At the end, we will try the ingredients, if necessary, add a little more salt and pepper for spiciness.

Decorate our chicken liver with potatoes with herbs and serve hot.

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Cooking is simple: stewed potatoes with liver

The liver, as you know, is different. Of the most used in cooking - chicken, beef, veal, pork, turkey, goose. The taste of such a dish as stewed potatoes with liver will depend on the origin of this ingredient. Let's take a look at the most popular options for its preparation.

Offal from this bird is the most affordable today, and you will find ingredients everywhere: from large supermarkets to small shops. The liver, of course, is best to choose fresh, not frozen (who knows how long it has lain in this form in the refrigerator). A well-selected one does not have additional segments that add bitterness. But we still recommend following this. Otherwise, stewed potatoes with liver will turn out with a touch of bitterness, but do we need it? As for potatoes, you can take almost any variety, as long as it is good and selected. However, keep in mind that different varieties require different cooking times.

A dish of stewed potatoes with liver can be prepared quickly and easily on any level of kitchen equipment. To do this, we need: a kilo of potatoes and a pound of liver, a couple of small (or one large) carrots, a couple of onions, a few cloves of garlic, vegetable oil for frying, spices and salt - according to personal taste (a mixture of ground peppers or paprika is very good according to experience with cilantro).

We thoroughly wash the liver in cool running water, if there are unnecessary segments and veins, we cut them off, we do not need them. We clean the potatoes, wash them, cut them lengthwise into 4 parts large. We cut the carrots larger (you can also cut them lengthwise, with such sticks), and the onion - with traditional half rings. We chop the garlic into slices.

Let's start frying the liver in vegetable oil. Make sure that the temperature is about 120 degrees Celsius, and the pieces do not touch each other if possible, then the ingredient will need to be fried for only a few minutes on each side. Then add in the same pan (it should be of sufficient size) prepared and chopped onions, garlic, carrots. Add seasonings and, stirring, cook for another 5-7 minutes on a lower heat.

The last phase of cooking this dish, like stewed potatoes with liver, is very simple. Transfer the vegetables and liver from the pan to the pan. Then add potatoes and some water. Simmer over low heat until the root crop is ready (usually 15 minutes). Potato stew with chicken liver is almost ready. Remove the pan from the heat, close the lid tightly and let it brew for about 15 minutes. After that, you can serve it on the table. The food is eaten hot. You can sprinkle with fresh chopped herbs, onions. In a separate bowl, it is good to serve sour cream sauce.

With beef liver and onions - in sour cream and in a frying pan!

This dish has its own characteristics due to the fact that one of its main ingredients differs from the previous composition. But in general, stewed potatoes with beef liver are just as easy to prepare as with chicken. We need: 300 grams of liver, a pound of potatoes, a couple of onions, a little flour and vegetable oil, half a glass of thick sour cream, salt and spices of your choice (Italian herbs or Georgian greens are perfect).

How to cook

We use only young liver (it can be veal), only fresh, not frozen, then the food will turn out to be much tastier and richer. All unnecessary should be removed from this ingredient: film, tubes. Cut into cubes. Dip in flour and salt/pepper. In a large non-stick frying pan, fry the liver in vegetable oil. The main thing here is not to overcook the product. It will be enough for 2-3 minutes on each side. Otherwise, the liver may turn out to be too hard, but we need softness and tenderness!

In the oil from the frying of the main product, fry the onion, which needs to be cut into half rings, until golden. At this time, we clean the potatoes and cut them quite large (you can lengthwise into 4 parts). We send it to the pan to the liver and onion. We mix. Add sour cream and salt. Add some water to just cover the potatoes. Simmer on low heat under a closed lid for 30-40 minutes. Set aside and let it brew. It can also be served at the table. You need to eat it hot, and this is an excellent dish, both festive and everyday, satisfying and healthy.

Stewed potatoes with liver in a slow cooker

And finally - a recipe for lovers of cooking in this "shaitan machine", which is now present in modern kitchens almost everywhere. Here, you don’t need to suffer at all once again (verified by experience). Leave the ingredients as in the first recipe (that is, we will have chicken liver). We fry it in a bowl on the “Frying” mode almost without oil and not for a very long time. We add carrots and onions at the end of the process. Pour the quartered potatoes into the bowl (for authenticity, especially if it is young, you can leave the peel on). Pour a glass of water and switch to the "Extinguishing" mode. 20 minutes will be enough. Bon appetit everyone!

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Chicken liver stewed with potatoes

Chicken liver stewed with potatoes is prepared quickly, from available products, but it turns out very tasty and nutritious. In minutes, you can prepare a wonderful dish for a family lunch or dinner. However, even in such a simple dish there are subtleties. The cooking time must be calculated so that the potatoes have time to cook and are not raw, and the liver does not become dry. Therefore, be sure to consider the variety of potatoes from which you are cooking.

Wash the liver, dry it, cut each into 2 parts.

Peel potatoes and cut into large pieces.

Slice the pork belly and place in a hot skillet.

Cut the onion into thin half rings, finely chop the carrots or grate on a coarse grater. Fry the onions and carrots in a pan with pork belly until translucent. Salt and pepper.

Prepare the ingredients. Peel and place potatoes in cold salted water.

Use the usual yellow onion, white, shallot or sweet red onion to your taste. If you plan to cook with leek, then the white part is taken from it for stewing.

Ideally, of course, cook from fresh, unfrozen liver, but this is problematic in the sense that it is not so affordable, especially in big cities. Therefore, buy quick deep-frozen liver and defrost gradually, i.e. transfer it first from the freezer to the refrigerator, and then at room temperature.

Chicken liver is more affordable, easier to cook and faster to prepare, compared to pork and beef, so I especially recommend taking it for the heart. Chicken liver is milder in taste, less tart than pork or beef, and children are more likely to eat it.

Pork liver is also easy to prepare, it is enough to remove the hard veins and vessels inside when cutting it into pieces. Pork liver is more fatty and may have a slight specific bitterness.

The most laborious in preparation, insidious in preparation, very tasty, although not for everyone, is beef liver. In addition to coarse veins and vessels, it is also necessary to remove the film.

To remove the film, you need to pick it up with a knife, then intercept it with your fingers and, without jerking, gently pull the whole thing off without tearing.

It is enough to wash the chicken liver, remove pieces of fat and veins, if any, and either leave them in natural pieces or cut them into small pieces, preferably longitudinal. Dry the liver pieces from excess moisture on them.

Lightly and over medium heat, fry the liver while stirring so that the pieces are not fried to a crust, but rather their surface is sealed. Oil can be both vegetable and butter.

It is better not to salt the liver yet, so that it does not become stiff during a rather long stewing, and the potatoes added to it do not fall apart.

Add spices that are in harmony with the preparation of the liver, i.e. choose from the list those that you like or just have in stock. These are ground nutmeg, black pepper, allspice, coriander, cinnamon, dried dill, parsley, marjoram, sage, thyme, dried vegetables such as onion or garlic, red or green paprika flakes. Also take note of ready-made mixes of Provence herbs or spicy curry mixes.

Citrus zest gives a special piquancy to liver dishes, and in this case, since a dish with potatoes, lemon zest would do.

Much of the above, of course, does not apply to either Russian or Vyatka cuisine, but it is not forbidden to improve dishes to your taste and add a new sound to them for a change.

Potatoes are suitable for almost any variety, i.e. and one that is meant for soups and frying, and one that focuses on mashed potatoes.

Cut the peeled potatoes into slices, cubes or sticks, but not finely. Add the potatoes to the liver that is already sealed on the surface.

Stir and add hot water or broth in such an amount that the liquid is about one and a half to two centimeters below the level of the potato and liver.

Bring to a simmer, immediately reduce heat to low, cover and simmer.

After about fifteen or twenty minutes (depending on the size of the potato pieces, i.e. if it is half cooked at this point), chop the onion and add it to the liver with potatoes.

I want to recommend immediately after slicing, lightly salt and compress the onion. This will give it juiciness, and the first small portion of salt will delicately enter the dish. Onions are added to the dish raw, and not fried, because its task is to highlight the juice and give some sweetness.

In addition, the traditional hearth is one of those dishes that Vyatka housewives and cooks prepared in a simple way, with a minimum of labor intensity and any preparatory moments, so that, in Vyatka, “it doesn’t hurt to work.”

After adding the onion, mix the mass with a few delicate movements and continue to simmer the dish under the lid over low heat for about ten more minutes.

Try the finished dish, add salt to your liking, but it is better - slightly, since then everyone can add salt to his portion at his personal discretion.

Stewed liver with potatoes can be served immediately, but after heating it is also delicious.

The core has its own sauce, i.e. broth, which was formed during the stewing process, but you can additionally serve cold sauces that you prefer for liver and potatoes, for example, sour cream with herbs, tomato, mayonnaise. Sprinkle servings with fresh chopped herbs, if desired.

Bon Appetit!

Ingredients:

smoked brisket 100 g

chicken liver 600 g

potatoes 1 kg

onion 2 heads

carrots 1 large pc.

garlic 2 cloves

salt to taste

ground black pepper 0.5 tsp.

seasoning mix 0.5 tsp

sunflower oil 3 tbsp. l.

Servings: 4 Cooking time: 45 minutes

Recipe calories
"Chicken liver stewed with potatoes" per 100 g

Calories

Carbohydrates

Recipe

Step 1: Cut and fry the brisket, onion and carrot

Cut the smoked pork belly into small thin pieces. Fry them in a deep frying pan or saucepan so that they become golden and the fat is rendered out of them.

Peel the onion and cut into quarter rings. Grated peeled large carrots.

Pour vegetables into a saucepan with fried brisket. Stirring, fry the ingredients until soft.

Step 2: Add the Liver

Step 3: Fry the potatoes and add the rest of the ingredients

Wash the potatoes, peel them. Cut the tubers into large pieces. In the pan in which we fried vegetables with offal, add a little sunflower oil. Let's put the slices in it.

Stirring, fry them until golden brown. They should be soft and almost fully cooked.

At the end, we will try the ingredients, if necessary, add a little more salt and pepper for spiciness.

Step 4: Submit

Decorate our chicken liver with potatoes with herbs and serve hot.

Bon Appetit!

Stewed potatoes with chicken liver at first glance may seem like an ordinary and uncomplicated dish. In fact, it all depends on the method of preparation and proper serving. Be sure - your family will thank you more than once for a magical dinner! There are many recipes for cooking stewed potatoes with liver, however, for our readers, we have chosen the very best.

Chicken liver stewed with potatoes

Ingredients:

chicken liver - 500 g;
potatoes - 6 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 2 cloves;
vegetable oil - 2 tbsp. l.;
salt and spices - to taste.

Cooking

Defrost the liver and rinse thoroughly, then cut into small pieces. Then we clean the onion, cut into half rings, and the garlic should be crushed. Wash the carrots, peel and chop with a coarse grater. And cut the washed and peeled potatoes into thin slices.

Then grease the pan with oil and heat, then fry the onion over medium heat until softened and a beautiful golden color. After a few minutes, add carrots and spices, cook for another 5 minutes. Then add to the vegetables, stirring occasionally. Add garlic. After the liver is fried, take out the entire contents of the pan and put in a separate bowl. In the remaining oil, fry the potatoes, covering the pan with a lid. After the potatoes are ready, put the liver and vegetables into the pan again, fill the dish with water and simmer for 10 minutes. Before serving, salt to taste, pepper and garnish with herbs.

Potato stewed with beef liver is in no way inferior in taste to the well-known pork liver, served with the same potatoes or rice. However, we will still focus on the first option, diversifying the dish with the most delicate.