Creamy Chicken Liver with Onion/ Kremowa Wątróbka Drobiowa z Cebulką
You maybe looking for a simple and quick dinner idea, then chicken liver with onion will be a very good choice. The recipe is proven and the liver comes out delicate and delicious. Chicken liver is nutrient-rich, packed with fatty acids, protein, vitamins, and minerals. I highly encourage you to try it.
Servings: 2 Servings
Calories: 700kcal
Ingredients
- 450-500 grams chicken liver
- 3 medium yellow onions
- 2-3 tablespoons all-purpose flour
- 4 tablespoons oil (I used canola oil)
- 1 tablespoon sweet butter
- salt to taste
- black ground pepper to taste
Instructions
- Peel and thinly slice three medium yellow onions but you can also use garlic or red onions. A combination of sweet onions, red onions, and yellow onions (one onion each) also tastes great.
- Heat a large pan. Reduce the heat to medium. Add oil for frying. Place all the onion in the pan. Reduce the heat to slightly below medium and fry the onion for about 20 minutes, until it is translucent and golden brown. Stir the mixture with a spoon every few minutes, so that the onion does not burn.
- When the onion is soft and lightly browned, you can transfer the onion to a plate and set aside. This way you can reuse the same pan to fry the liver in.
- Wash the liver well. Remove the veins and fat from the liver. You can use the same recipe for turkey liver. Cut the liver into smaller pieces if needed. Chicken liver is usually small and does not have to be cut, however if you are making turkey liver you will have to cut it into smaller pieces.
- Place two - three tablespoons of all purpose flour, or about 20 grams of flour, into a small bowl. Coat each piece of liver in flour and place on a separate plate.
- Do not place coated pieces of liver on each other.
- Heat the pan again. Place over medium heat. Add a tablespoon of butter and oil for frying. Place the pieces of liver coated in flour on a well-heated pan. Fry them on both sides for about one and a half to two minutes, until golden brown.
- Combine both fried onion and the fried liver in the same pan. Add salt to taste and black pepper to taste if needed.
- I heat the onion and liver together for no longer than five minutes to even out the temperature and serve the dish hot on plates.
- I usually serve it with potatoes or a slice of fresh bread. A pickled cucumber is also a great addition.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 700 |
| % Daily Value* | |
| Total Fat 19.6g | 25% |
| Saturated Fat 6.2g | 31% |
| Cholesterol 1272mg | 424% |
| Sodium 19571mg | 851% |
| Total Carbohydrate 63.7g | 23% |
| Dietary Fiber 4.9g | 18% |
| Total Sugars 6.5g | |
| Protein 63.2g | |
| Vitamin D 1mcg | 7% |
| Calcium 81mg | 6% |
| Iron 30mg | 164% |
| Potassium 882mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |