Liver sautéed with aromatic herbs and brandy, served with natural potatoes.

Pan-fried chicken livers with herbs and brandy, accompanied by a side of natural potatoes

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

If you are looking for a recipe that combines speed with exquisite taste, then this recipe for pan-fried chicken livers with herbs and brandy is the perfect choice. Chicken livers are an excellent source of protein, and the combination with brandy and aromatic herbs transforms this dish into a culinary feast. Additionally, the side of natural potatoes is simple and delicious, perfectly complementing this main course.

Necessary ingredients

- 1 kg chicken livers
- 1.5 kg potatoes
- 2 bell peppers (preferably red for a sweeter taste)
- 1 garlic clove
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (Spanish paprika)
- Salt and pepper to taste
- 50 ml brandy
- 50 g butter
- Olive oil
- 1 handful of fresh parsley

A brief history of livers

Livers have always been a popular choice in traditional cuisines around the world. These organs have often been used in rustic dishes due to their fine texture and rich flavor. Cooking them in a pan with aromatic herbs and a splash of alcohol is a technique that brings intense flavors to life, transforming a humble ingredient into an extraordinary dish.

Preparing the side of natural potatoes

1. Cleaning and cutting the potatoes: Start by cleaning the potatoes under cold running water. Cut them into cubes of about 2-3 cm for even cooking.

2. Boiling the potatoes: Place the potatoes in cold water, add salt, and let them boil for 20 minutes or until tender. Check with a fork; if it goes in easily, they are ready.

3. Draining and seasoning: Once boiled, drain the potatoes and place them in a bowl. Add a splash of olive oil, finely chopped bell peppers, and freshly chopped parsley. Season with salt and pepper to taste and mix well to combine the flavors.

Preparing the livers

1. Cleaning and preparing the livers: While the potatoes are boiling, clean the livers of membranes and any impurities. Rinse them under cold water and let them drain well.

2. Heating the oil: In a non-stick skillet, add butter and a splash of olive oil. Heat over medium heat.

3. Sautéing the garlic: When the butter has melted, add the sliced garlic clove. Sautéing the garlic will add a deep flavor to the livers.

4. Adding the livers: Place the livers in the skillet, being careful not to overcrowd it. Sauté for 3-4 minutes on each side until golden.

5. Flambéing with brandy: At the end of cooking, add the brandy and carefully flambé. This will intensify the flavors and give a pleasant taste to the dish.

6. Seasoning: Season the livers with salt, pepper, thyme, oregano, and smoked paprika. Mix well and let the flavors infuse for a few minutes.

Serving the dish

Once the livers are ready, you can serve them warm alongside the side of natural potatoes. Sprinkle a little fresh parsley on top for an extra touch of color and flavor. This dish pairs perfectly with a glass of dry white wine or a fresh cocktail, due to its intense flavor and complex aromas.

Variations and useful tips

- If you want to add a touch of acidity, you can squeeze lemon juice over the livers before serving. This will balance the rich flavor of the liver.
- You can substitute the brandy with another type of alcoholic beverage, such as white wine or whiskey, to experiment with flavors.
- Livers can also be served with a fresh green vegetable salad, which will add a crunchy and light contrast.

Frequently asked questions

1. Why do the livers need to be well washed?
It is important to clean them well to remove impurities and unpleasant odors. A rinse under cold water is sufficient.

2. Can I use livers of another type?
Of course! Turkey or duck livers can also be used. The taste will be slightly different but just as delicious.

3. How can I store leftover livers?
Livers can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven or in a skillet.

Nutritional benefits

Chicken livers are an excellent source of protein, vitamins (A, B12), and minerals (iron, zinc). They contribute to the health of the immune system and the formation of red blood cells. Combining them with potatoes gives you a nutritious dish, ideal for family meals.

This recipe for pan-fried chicken livers with herbs and brandy, alongside the side of natural potatoes, is not only easy to prepare but also full of sophisticated flavors. I invite you to try it and savor every bite! Enjoy your meal!