Chicken Liver with Braised Onions
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 4 onion (s)
- salt
- pepper
- 3 tablespoon oil
- 1 tablespoon honey, more liquid
- 500 g broccoli
- 500 g chicken liver (s)
- 1 tablespoon flour
- some marjoram, dried
- some parsley
- 1 teaspoon vegetable stock, instant
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook them in salted water for about 20 minutes.
- Peel the onions and cut into rings or grate. Heat 1 tablespoon of oil in a pan and fry the onions in it. Add the honey and 150 ml of water and bring to the boil, then stir in the broth. Cook everything covered for about 5 minutes. Season with salt and pepper. Keep the onions warm.
- Now clean and wash the broccoli and cut into florets. Cook until firm to the bite in boiling salted water.
- Now remove the tendons and membranes from the liver. Wash the liver, pat dry and turn in the flour, then knock off a little. Heat 2 tablespoons of oil in a pan and fry the liver in it for about 5 minutes. Season with salt, pepper and marjoram.
- Wash, pluck and chop the parsley. Drain the potatoes and broccoli. Arrange everything on plates, sprinkle the potatoes with parsley and serve immediately.
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