Roast Chicken liver
by Editorial Staff
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
- 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.
- 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.
- 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.
- Serve hot chicken liver.
Good appetite!
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