Roast Chicken liver

Roast chicken liver with vegetables is a complete lunch for your family. The recipe uses chicken liver, potatoes, onions and carrots. Everyone will like this hearty and tasty roast.

Ingredients

• Chicken liver – 350 g
• Potatoes – 550 g
• Onions – 70 g
• Carrots – 70 g
• Vegetable oil – 40 g
• Wheat flour – 1.5 tbsp
• Salt to taste
• Ground black pepper – to taste
• Bay leaf – 1 pc.

Directions

1. Rinse the liver and cut into medium slices. Cut off excess veins. Season the liver with salt and pepper to taste, roll in flour, pour a little oil into the pan, heat and put the chicken liver there. Fry quickly on both sides until golden brown for 1-2 minutes.

   

2. Cut the onion into quarters. Cut the carrots into quarters. Cut the potatoes into wedges. Pour the remaining vegetable oil into a saucepan, sauté the onions and carrots until soft, for 2-3 minutes.
3. Put potatoes in a saucepan. Add bay leaf (optional) and sautéed chicken liver. You can pour in a little water so that the roast is not very thick, as if with gravy. Stir, cover and simmer the chicken liver with vegetables over low heat for 30-35 minutes.

   

4. Serve hot chicken liver.

Good appetite!