ReceptnaptárChicken livers with onions and mashed potatoes
Chicken liver with onions is a quick, cheap and very nutritious dish of Hungarian cooking. Buttery mashed potatoes and plenty of soft braised onions balance the strong flavour of the liver, and marjoram adds fragrance. It fries in just a few minutes, and success depends on keeping the liver tender. Pickles make it complete, especially csalamádé, a Hungarian mix of pickled vegetables.
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Ingredients
Method
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- Boil the potatoes in salted water and mash with the warm milk and butter.
- Meanwhile, cook the onions in the oil for 8-10 minutes until soft and golden.
- Add the livers and fry over medium-high heat, stirring, for 6-8 minutes until no longer pink inside.
- Sprinkle with marjoram and pepper and add salt only at the end (otherwise the liver toughens).
- Serve with mash and pickles; it keeps 2 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt the liver only at the end, because salt toughens it and draws out its juices.
- Cut the membranes and veins off the liver, because they contract during frying and make it chewy.
- It is done when it is no longer pink inside but still tender. Overcooked liver turns dry and grainy.
Frequently asked questions
How long does chicken liver take to cook?
6-8 minutes over a medium-high heat is enough. Cut into one piece, and if it is no longer pink, you can take it off the heat.
How long does it keep?
It keeps for 2 days in a container in the fridge. Liver is a delicate ingredient, so do not put it back in the fridge after reheating.
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