Chicken liver with mashed potatoes

Chicken liver with mashed potatoes

I propose a simple and delicious recipe for chicken liver with mashed potatoes, which combines the fine textures of the liver with the creaminess of the mash. This recipe is perfect for quick lunches, but also for special occasions when you want to impress your loved ones with a tasty and nutritious dish.

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

Necessary ingredients:

For the liver:
- 500 grams of fresh chicken liver
- 2 medium onions
- 2 red bell peppers
- 3 tablespoons of olive oil or sunflower oil
- Ground pepper, to taste
- 200 ml water
- 1 bunch of chopped fresh parsley

For the mash:
- 1 kg of potatoes, preferably floury type
- 100 grams of margarine or butter
- 100 ml milk
- Salt, to taste

Preparation of the liver:

1. Preparing the liver: Start by washing the chicken liver well under cold running water. Check for any remaining veins or membranes that may give an unpleasant taste. I recommend using fresh liver, as it has a better texture and a more delicate flavor.

2. Chopping the vegetables: Peel the onions and bell peppers. Chop the onion finely and slice the bell pepper into thin strips. These vegetables will add a delicious flavor and a touch of color to your dish.

3. Sautéing the vegetables: In a large skillet, add the oil and heat it over medium heat. Add the chopped onion and bell pepper and sauté for about 10 minutes, until they become translucent and slightly golden. This step is essential for developing the flavors of the vegetables.

4. Adding the liver: Place the chicken liver in the skillet, season with ground pepper, and pour in the water, making sure it exceeds the level of the ingredients in the skillet. Cover the skillet with a lid and let it simmer on low heat for 15-20 minutes, until the water reduces and the liver browns.

5. Finalizing the dish: In the last few minutes of cooking, add the chopped parsley, which will add a touch of freshness and flavor. Once the liver is cooked, you can add salt to taste.

Preparation of the mashed potatoes:

1. Preparing the potatoes: Peel the potatoes and cut them into uniform cubes, so they cook evenly. You can use any variety of potatoes you prefer, but floury ones are best for a creamy mash.

2. Boiling the potatoes: Boil the potatoes in salted water until they are soft, about 15-20 minutes. Check if they are done by piercing them with a fork.

3. Preparing the mash: Once the potatoes are boiled, drain the water and place them in a food processor. Add the warm milk and cubed margarine or butter. Blend until you achieve a smooth and creamy mash. Adjust the salt to taste.

Serving:

To serve, place a layer of mash on the plate and add the chicken livers on top. You can garnish with a bit of fresh parsley for a more appealing look.

Serving suggestions and variations:

If you want to add a touch of flavor, you can drizzle the livers with a bit of lemon juice before serving. You can also experiment with various herbs, such as thyme or rosemary, during cooking.

Frequently asked questions:

- Can chicken livers be frozen? Yes, you can freeze cooked livers, but it is recommended to consume them fresh to enjoy their authentic taste.
- What drink pairs best with this dish? A glass of white wine or a glass of tomato juice can perfectly complement the flavors of this dish.

Nutritional values:

A serving of chicken liver with mashed potatoes contains approximately 450-500 calories, depending on the amount of oil and margarine used. Livers are an excellent source of protein and iron, while mashed potatoes provide complex carbohydrates, essential for energy.

Now that you have all the necessary information, all that's left is to put on an apron and start cooking! Chicken livers with mashed potatoes are an excellent choice for quick and filling lunches, and the result is truly delicious! I look forward to hearing your impressions after trying the recipe!

 Ingredients: 500 g chicken liver, 2 onions, 2 red peppers, 3 tablespoons of oil, ground pepper, 200 ml water, chopped fresh parsley. For the puree: 1 kg of potatoes, 100 g margarine, 100 ml milk, salt to taste.

 Tags:  chicken fiat liver with puree