This Chicken Liver and Onion recipe - the classic combination with a chicken twist - adds a new dimension to chicken liver recipes. And it's also very simple and easy to prepare!
But it doesn’t work without tears!!
I can cry about onions. Who can’t?!! Onions give you a great taste, but first you have to cry! I always get the best results chopping onions into small pieces.
Chicken liver and onion are an absolutely wonderful combination (as time has proved!) because when you cook chicken liver, it produces a lovely, juicy, type of gravy. And it also has a gorgeous aroma.
When I adds herbs & spices, the combination that results with the ‘gravy’, gives me an un-believably better flavour than with just the gravy alone.
But you should try this for yourself! Experiment!!
And tell me about it!!!
When I start preparing this, my chef is always stealing the little tidbits from the pan, maybe adding some salt and pepper and eating right in front of me! And I always tell him, if you keep doing that there won’t be any dinner left.
800-900g of fresh chicken liver
400 ml milk
1-2 large onions
2-4 tablespoons oil
2-3 tablespoons of flour
Salt and pepper to taste
Chopped fresh parsley
Wash the chicken livers. Then soak in the milk and leave in the fridge for the night.
The next day, heat the oil in a pan over a medium heat. A low setting will not give enough heat and a high setting will burn the livers.
Wash the onions. Peel and chop them.
Dredge the liver in the flour and season with salt and pepper.
Add the livers to the pan, and sauté until they get slightly pink in the middle.
Add the parsley.
Serve immediately with cooked potatoes, and broccoli and carrots.
So, some tears, but a lovely meal!