Pan-Fried Chicken Liver with Onion Potatoes
Pan-fried chicken liver with onion potatoes is a classic Hungarian dish that can be the star of weekday meals. Liver is a rich source of iron and protein, while onion potatoes bring traditional flavors to the table. This dish is easy to prepare and is a perfect choice for a quick and nutritious dinner. The sweet taste of the sautéed onions perfectly complements the flavor of the liver, while the fresh parsley adds extra freshness to the dish.
Ingredients for this recipe
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Preparation Steps
1
Rinse the chicken livers and pat them dry. Trim any sinew and cut into medium-sized pieces. Season with salt and pepper.
2
Peel the potatoes and cut them into cubes. Boil in salted water until partially cooked (about 10 minutes). Drain well and set aside.
3
Slice the onions into thin rings. Heat the oil in a large skillet over medium heat. Sauté the onions until golden brown. Remove from the skillet and set aside.
4
In the same skillet, melt the butter. Sauté the chicken livers over medium heat, cooking for 3-4 minutes per side, until golden brown on the outside and still slightly pink inside.
5
Meanwhile, in a separate skillet, heat a little oil and sauté the partially cooked potatoes until golden brown. Season with a pinch of salt and pepper.
6
When the potatoes are cooked, combine them with the sautéed onions. To serve, arrange the onion potatoes on a platter and top with the pan-fried chicken livers.
7
Garnish with finely chopped fresh parsley. Tip: Before serving, squeeze a little lemon juice over the livers for extra flavor.
