Chicken Liver Stew
Try this easy and tasty chicken liver stew. Tender chicken livers, onions and mild spices stewed in chicken broth make the perfect comfort meal for lunch or dinner.
Equipment
- 1 colander
- 1 cutting board
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 frying pan with the lid
- 1 wooden spatula
Ingredients
- 1 pound chicken livers cleaned and trimmed
- 1 large onion sliced into half or quarter rings
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dry marjoram
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dry thyme
- ¼ teaspoon black pepper or more by taste
- 1 cup low sodium chicken broth or water
- 1 Tablespoon apple cider vinegar
- 3 tablespoons chopped fresh parsley optional
Instructions
- Heat the oil in a frying pan over medium heat. Add sliced onions and cook for about 10 minutes stirring them often until they become translucent and begin to caramelize.
- Add cleaned and trimmed chicken livers, spice mix and salt. Stir everything carefully. Fry for another 4 minutes flipping the livers halfway until both sides are browned.
- Add the broth and apple cider vinegar, cover the frying pan with the lid and bring it to boil. Turn heat on low and let it simmer for about 10 minutes, or until the livers reach 165°F. Top with freshly chopped parsley or other herbs, if desired. Enjoy your meal!
Notes
- wash and trim the livers before cooking.
- soaking the liver in the milk (in the fridge) for couple of hours will reduce the bitterness.
- liver may remain pink inside (not bloody), but make sure the internal temperature reaches 165°F.
- wash and sanitize your hands, cutting boards and kitchen surfaces after handling raw meat.
Nutrition
Calories: 233kcalCarbohydrates: 4.6gProtein: 28gFat: 14.9gCholesterol: 22.6mgSodium: 519mgFiber: 1gSugar: 0.1g
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