CHICKEN LIVER AND ONIONS RECIPES

Name: Chicken liver with onions
Total time: 30 min
Yield: Serves 4
Cuisine: Hungarian

CHICKEN LIVER WITH ONIONS | BBC GOOD FOOD

Chicken liver with onions | BBC Good Food image

Simple, fast, must try! Everyone likes this delicious taste!

Provided by hunyi81

Total Time 30 minutes

Yield Serves 4

Ingredients

Steps:

Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
(You can strenght the flavour of the majorams if you crumble them)
You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
Good apetite!

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, FatContent 13.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 32.2 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.5 g fibre

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