Chicken livers with vegetables
Chicken Livers with Vegetables I don't know how it is for you, but for me, the beginning of spring means that I still find all sorts of forgotten vegetables in the freezer. I came across some fresh chicken livers and decided to make a quick dish with what I had on hand, including some leeks and a few frozen vegetables. Nothing fancy, but it turns out hearty and tasty. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 25 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, quick lunch Ingredients 500 g fresh chicken livers 2 tablespoons olive oil 1 medium leek 2 roasted red bell peppers (frozen or fresh) 1 yellow bell pepper (I had it already sliced, frozen) 1 bunch of wild garlic 1 lightly smoked sausage with paprika and thyme (optional) 1 hot pepper salt and pepper, to taste Preparation Method 1. Cut the leek lengthwise, wash it well between the leaves, then slice it into not too thin rings. Place it in a large pan or wok along with the 2 tablespoons of olive oil. Let it sauté, stirring occasionally, until the leek starts to soften (about 4-5 minutes). 2. Add the cleaned and washed chicken livers. Put a lid on and let everything cook over medium heat for 5 minutes, so it starts to cook and release some juices. 3. If you have smoked sausage with paprika and thyme, slice it into rounds and add it to the pan. I use it only for flavor, it's not a must. Continue to sauté for another 5 minutes with the lid on. 4. Take the frozen vegetables out of the freezer: the red and yellow peppers, already sliced. Cut the wild garlic into thicker strips. Add all the vegetables directly into the pan over the livers and sausage. There's no need to thaw them beforehand. 5. Slice the hot pepper lengthwise, remove the seeds and veins, then chop it finely. Add it to the pan as well. 6. Mix all the ingredients and let it cook over high heat, uncovered, for another 15 minutes. Stir occasionally until the livers are fully cooked, and the vegetables are soft but still retain their color. 7. Finally, season with salt and pepper to taste. Serve hot, possibly with homemade bread. Why I make this recipe often This dish is quick and flexible. You don't need complicated ingredients, and you can use any vegetables you have in the freezer. The briefly boiled livers remain tender, and the leek and sausage add flavor. It's great when you want something filling without spending much time in the kitchen. Tips and Variations Tips - Wash the leek very well; it often hides dirt between the leaves. - Don't overcook the livers, or they will become tough. - Stir often after adding the vegetables to prevent them from sticking to the bottom. Substitutions - If you don't have leeks, you can use onions. - Wild garlic can be omitted or replaced with fresh spinach if you don't have it. - The sausage can be left out without any issues; it's not a key ingredient. Variations - If you don't have roasted peppers, just use bell peppers. - For a less spicy version, you can omit the hot pepper or just use a small piece. - You can also add other frozen vegetables if you want to use what you have on hand: zucchini, mushrooms, peas. Serving Ideas - The simplest way is with fresh or homemade bread. - It also goes well with polenta if you prefer. Frequently Asked Questions 1. Can I use only frozen chicken livers? Yes, but they need to be thawed and well-drained beforehand; otherwise, they will release too much water. 2. Is the smoked sausage necessary? No, it adds flavor, and you can make the recipe without it if you don't have or want smoked meat. 3. Can I use only fresh vegetables? Yes, you can use them sliced finely. The cooking method does not change, but they may cook a bit faster. 4. How do I know when the livers are done? They should be slightly firm to the touch, not pink in the middle. Cut one to check. 5. What kind of oil can I use instead of olive oil? You can use sunflower oil or any neutral oil. Nutritional Values Approximately, for one serving (out of four): Calories: 280-350 kcal Protein: 20-24 g Fat: 14-18 g (more with sausage) Carbohydrates: 10-13 g These values are approximate and depend on the amount of sausage, oil, and type of vegetables used. It's a dish with enough protein and moderate fat content. Storage and Reheating The dish can be stored in the fridge in a covered container for up to two days. It can be easily reheated on the stove over low heat, with a splash of water if it thickens too much. I do not recommend freezing it, as the livers change texture after thawing.
Preparation
The liver being fresh did not require much time for preparing lunch. The leek is cut lengthwise and washed well between the layers. It is sliced into rounds and sautéed with 2 tablespoons of olive oil in a wok pan. After it has softened, the chicken livers are added, a lid is placed on, and it is left on the heat for 5 minutes. The pork sausage, sliced into rounds, is added only if you have it; I used it just for the flavor of paprika and thyme, and the cooking continues for another 5 minutes. The vegetables I used were frozen. The red peppers were cut into strips, the bell pepper was sliced into thin strips before being frozen, and the wild garlic was also cut into thicker strips. I added the vegetables, which I did not let thaw beforehand, into the pan over the others. The hot pepper was cut lengthwise, seeds and veins removed, chopped finely, and added to the pan as well. I mixed all the ingredients and left them on high heat for 15 minutes until the livers were cooked through. I seasoned with salt and pepper and served the dish hot with homemade bread. Enjoy your meal!!!!
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