Chicken liver fried with onions and carrots in a frying pan
Ingredients
Step-by-step preparation
STEP 1
Defrost the chicken liver, if it is frozen, at room temperature; rinse the cooled liver, cut off the films and fat.
STEP 2
Cut the chicken liver into pieces.
STEP 3
Peel the onions, cut them into cubes, feathers or rings, as you like.
STEP 4
Wash the carrots, peel them and grate them or cut them into strips, half circles, if the carrots are not large.
STEP 5
Pour vegetable oil into a frying pan with a thick bottom. Heat it over high heat. Fry the onions and carrots in oil until the carrots are soft, remove the vegetables from the pan.
STEP 6
Place the cooked liver on the remaining oil in the pan (add more oil if necessary). If you want the liver to have a crispy golden brown crust, you can first roll it in flour, but this will significantly increase the calorie content of the dish. Fry the liver over high heat, stirring with a spatula until the liver turns white and brown, then reduce the heat.
STEP 7
Then return the vegetable frying to the frying pan with the liver. Mix the ingredients, add salt, pepper and fry them together under the lid for about 5-7 minutes so that the liver is well fried inside.
STEP 8
The liver is ready. We serve it to the table as an independent dish or with any side dish; it goes well with pasta, buckwheat and other cereals, and mashed potatoes. Bon appetit!
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