Chicken livers with new potatoes

Name: Chicken livers with new potatoes
Ingredients: 500 g. chicken liver; 50 ml. oil; pepper; 1 kg. new potatoes; 150 ml. oil

Meat - Chicken livers with new potatoes by Antonela J. - Recipia

Chicken liver with new potatoes is made without much preparation and is suitable for an everyday meal. The livers are cooked in a pan with a lid, while the new potatoes are fried separately, also covered. The potatoes are not peeled, just washed thoroughly before cutting. In the original recipe, the dish is served warm, alongside roasted peppers. Quick info Preparation time: not specified; preparation consists of washing and draining the livers and potatoes. Cooking time: at least approximately 25 minutes. The livers are cooked for about 10 minutes on one side, then turned and left until browned. The potatoes are fried for about 15 minutes on one side, then turned and browned on the other side. Total time: approximately 30-40 minutes, depending on how long the browning takes on the second side. Servings: not specified in the source recipe. Difficulty: easy. Recipe type: main course, suitable for lunch or dinner. Ingredients For the chicken livers 500 g chicken livers 50 ml oil Salt, to taste Pepper, to taste For the new potatoes 1 kg new potatoes 150 ml oil Salt, to taste The new potatoes are not peeled. It is sufficient to wash them well before use. Salt is added at the end, both to the livers and to the potatoes. Preparation method 1. Wash the chicken livers and let them drain. It is best for them to be well-drained before placing them in the pan to avoid unnecessary splattering of oil. 2. Put 50 ml of oil in a pan and let it heat up. 3. Add the livers to the pan, cover it, and cook them on low heat for about 10 minutes. 4. Turn the livers to the other side and continue cooking without rushing the process. Let them cook until browned. 5. Finally, season the livers with salt and pepper, to taste. The spices are added after cooking, according to the recipe. 6. For the side dish, wash the new potatoes and slice them. The skin remains on the potatoes. 7. Put 150 ml of oil in a pan and let it heat up. 8. Add the sliced potatoes and cover the pan with a lid. Let them fry for about 15 minutes. 9. Turn the potato slices to the other side and continue frying until browned. 10. Sprinkle salt to taste over the potatoes. 11. Serve the livers warm or at room temperature, together with the new potatoes. In the original recipe, the dish was also served with roasted peppers. If desired, you can serve the livers with your preferred side dish, as mentioned in the recipe. Why I make this recipe often It is a simple recipe, with few ingredients and a short preparation time. The livers and potatoes are cooked separately, and each component is easy to follow. The new potatoes do not need to be peeled, which shortens preparation time, and the combination can be served as soon as it’s ready. I also like that the side dish can be changed without altering the cooking method of the livers. In the basic recipe, the potatoes are sufficient, but the dish can also be served alongside roasted peppers. Tips and variations Tips Let the livers drain before frying. Excess water reaching the oil can cause splattering and prevents even browning. Cook the livers on low heat with a lid during the first stage, for the time mentioned in the recipe. After turning them, watch for browning and stop cooking when they reach the desired appearance. The potatoes should be sliced, not left whole, so that frying can occur within the indicated time. Since the thickness of the slices is not specified, the browning time on the second side may vary. Use salt at the end. For the livers, pepper is also added, while the potatoes are seasoned only with salt, according to the recipe. Substitutions The recipe allows for using another side dish, as the livers are served "with the desired side." However, the version presented here includes fried new potatoes. Roasted peppers can be served alongside the livers and potatoes, as used in the original recipe. It is not included in the main ingredient list but is a serving suggestion. Variations You can keep the same method and prepare only the livers if you already have a side dish ready. In this case, the amount of potatoes and the oil intended for them are no longer necessary. Similarly, the potatoes can be served separately alongside another dish. For the recipe version, however, the potatoes are sliced, fried under a lid, and turned after about 15 minutes. Serving ideas Serve the livers with slices of potatoes arranged alongside and with roasted peppers. The dish is good warm or at room temperature, right after the potatoes and livers have been cooked. If you choose to prepare the components separately, keep the livers covered until you finish the potatoes, so they don’t cool down too much. There is no need to add other ingredients for serving. Frequently asked questions 1. Are new potatoes peeled? No. New potatoes are washed well and sliced with the skin on. This is one of the things that makes preparation faster. 2. How long are the livers cooked? In the first stage, the livers are cooked for about 10 minutes on low heat, covered. Then they are turned and left until browned on the other side. The source does not specify an exact time for this second stage. 3. When is salt added to the livers? Salt and pepper are added at the end, after the livers have been cooked and browned. 4. How long are the potatoes fried? The potatoes are left for about 15 minutes on the first side, covered. Then they are turned and fried until browned on the other side. 5. What can the livers be served with if I don't want potatoes? The recipe mentions that the livers can be served with the desired side dish. In the presented version, the side dish consists of new potatoes, and roasted peppers can be added alongside. Nutritional values The values are estimated and calculated for the entire amount of ingredients in the recipe. The exact amount of oil absorbed by the livers and potatoes is not known, so the figures may vary. For the entire recipe, with approximately 200 ml of oil used in total: Calories: approximately 3,000-3,300 kcal Protein: approximately 100-110 g Carbohydrates: approximately 165-180 g Fat: approximately 210-225 g These values include all the oil mentioned in the ingredients, although some may remain in the pan. If the dish is divided into four equal servings, one serving would roughly have 750-825 kcal, 25-28 g of protein, 40-45 g of carbohydrates, and 52-56 g of fat. These figures are indicative, not exact nutritional values. Storage and reheating The livers and potatoes are best consumed on the same day, while they are warm or at room temperature. If there are leftover portions, store them in the refrigerator in a covered container and consume them as soon as possible. When reheating, the dish can be placed back in a pan and heated until it reaches the desired temperature. The potatoes may lose their texture obtained immediately after frying, and the livers can dry out if kept on the heat for too long. For this reason, reheating should only be done as necessary.

Preparation

The livers are washed and left to drain. We heat the oil in a pan, add the livers, cover with a lid, and let them cook on low heat for about 10 minutes. We turn the livers to the other side and let them brown. Finally, we season with salt and pepper to taste. They are served warm with the desired side dish. The potatoes are washed and sliced. The oil is heated, and the potatoes are added to fry under a lid. After 15 minutes, they are turned to brown on the other side. They are seasoned with salt to taste. We served them with livers and roasted peppers. Enjoy your meal!!! New potatoes are not peeled.

Chicken livers with new potatoes

Preparation

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