Traditional recipes

Chicken liver with mashed potatoes

Chicken liver with mashed potatoes

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it doesn't happen to me too often to prepare liver. I am the only one in the house who eats this dish and if I still prepared 4 servings of food, ..... maybe at least virtually I will find someone to share lunch with today. I look forward to seeing you!

  • 500 gr chicken liver
  • 2 onions
  • 2 red peppers
  • 3 tablespoons oil
  • ground pepper
  • 200 ml water
  • chopped green parsley

for puree:

  • 1 kg of potatoes
  • 100 gr. margarine
  • 100 ml of milk
  • salt to taste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver with mashed potatoes:

Wash the liver and clean it of leftovers (unwanted entrails). Clean and wash the onion and pepper. Finely chop the onion, cut the pepper into strips and fry together in oil for 10 minutes. Add the chicken liver, pepper it and fill it with water until it exceeds the level of the contents of the pan. Let it simmer until all the water is reduced and the liver begins to brown. At the end we add the finely chopped parsley and after we put out the fire we can add salt to taste.

Peel the potatoes, cut them into cubes and boil them in salted water until soft.

After they have boiled, we drain them and put them in the robot together with the milk and margarine. Mix for a minute and we have the puree ready.

Serve the chicken liver puree ... wonderful!

Method of preparation

Peel an onion and finely chop, wash the liver and leave in cold water for 10 minutes, and another 10 minutes in cold milk (to remove the bitter taste). In a saucepan simmer the chopped onion with oil and add salt to taste. When the onion has softened and becomes transparent, add a little water (about 20 ml) and mix. Add whole livers and simmer for about 10 minutes. Sprinkle the basil and add a teaspoon of sweet paprika, mix well and add the rest of the water. Bring to the boil over medium heat, then when the ingredients are almost cooked, add the crushed garlic and tomato paste. Stir, let it boil until the sauce thickens and put a bay leaf.

I peeled the potatoes, I peeled them and I cut them into 3-4 pieces and I boiled them. When they boiled, I drained them of water and crushed them with the mashed potatoes, adding salt to taste. I put 2-3 tablespoons of margarine, crushed again and added milk until I got a soft paste. GOOD APPETITE!

Chicken liver recipe with onions - ingredients and preparation

In this recipe I offer you ingredients for two servings generous chicken liver with onion:

  • 700 grams of chicken liver
  • 2 large white onions
  • 3 tablespoons sunflower oil
  • a teaspoon of paprika
  • salt and pepper to taste
  • a few sprigs of freshly chopped parsley
  • 3-4 teaspoons of tabasco sauce (optional)

Method of preparation:

Wash the liver well under running cold water until the water is clear. Peel a squash, grate it and squeeze the juice (to eliminate the risk of bitter taste). Wash again under running cold water until the water is clear.

Spread the livers on a kitchen towel and lightly dab their surface to keep them dry.

Cut the onion into scales (not very thin) and throw it in a wok in which you heated the oil. Sprinkle a pinch of salt over the onion and let it harden, under the lid, for about 5 minutes, on a very low heat. The onion should not burn, but just soften and take on a yellowish tinge.

When the onion is hardened, pour the liver into the wok and mix gently with a spoon. Not very energetic, so as not to break them. Put the teaspoon of paprika over them and mix lightly again. Leave the livers under the lid, over low heat, for 8-10 minutes. No more, otherwise they will harden, get a dark color and the taste will be bitter and heavy. Stir in the wok from time to time to fry the liver evenly on all sides.

Turn off the heat, add salt and pepper to taste, the tabasco sauce and sprinkle with chopped parsley for a note of freshness.

Wash the chicken liver well with cold water, wipe it with a paper towel and season it with a little salt and pepper.

If the pieces are bigger, cut them a little smaller so that they penetrate better, if it is smaller, leave it whole.

In a bowl beat the egg with a little garlic powder and salt.

Pass the liver through the flour, beaten egg, then again through the flour and egg and fry it in hot oil. Leave it on one side for a minute then turn it on the other side and repeat. What I wanted to write to you is that it is not the same as the classic chicken schnitzel, for example, it must be turned twice on one side and on the other.

Remove the breaded livers on a paper towel and serve with a salad or as I wrote above with mashed potatoes and pickles. Or yes :)

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Mashed potatoes recipe with butter and milk

For these delicious chicken livers with onions we prepared a mashed potato with butter and milk - simple, tasty, not complicated.


Method of preparation:

Peel the potatoes, wash with cold water and cut into larger pieces (3-centimeter cubes). Put the potatoes in a 2-liter pot filled with three quarters of water. Leave it to boil until the potatoes are easy to penetrate with a fork (about 30-40 minutes).

Meanwhile, heat the milk in a kettle.

Drain the potatoes with a sieve and put them back in the pot in which they boiled. Pour the warm milk and put the cube of butter. Pass the potatoes with the crusher, then mix well the whole composition with a fork. This way you will get a velvety puree without pieces of boiled potatoes.

Put the puree on a flat plate, then add the delicious chicken liver with onion and the sauce they left. Good appetite!

Video: Chicken Liver with Mashed Potato (June 2022).


  1. Clarke

    I saw it by chance. Not expected.

  2. Shaun

    Excuse, I thought and pushed the question away

  3. Nadim

    You have understood not everything.

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