Pan-Fried Chicken Liver with Onions
Main Dishes • European
Description
The main thing to remember when cooking chicken liver is that it can be easily spoiled. Delicate, fragile, and ephemeral, it quickly loses its juiciness if overcooked. Brandy and yellow onions will help retain moisture, but you can’t rely on them completely. Keep an eye on the temperature and count the minutes.
Ingredients
- Chicken Liver 20 oz
- Onion 1 head
- Garlic 2 cloves
- Vegetable Oil 0 fl oz
- Cognac 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Peel the onion and slice it into thin strips.
Step 2
Heat vegetable oil in a large skillet.
Step 3
Add the onion to the skillet and sauté over low heat, stirring constantly, until it turns golden brown.
Step 4
While the onions are frying, clean the liver of any veins and membranes.
Step 5
Chop the garlic cloves very finely.
Step 6
Add the garlic to the onions and sauté for 30 seconds, until fragrant.
Step 7
Place the liver in the skillet, increase the heat, and sauté for 5–7 minutes, stirring occasionally.
Step 8
Pour in the cognac and sauté for another couple of minutes, seasoning with salt and pepper to taste.
Step 9
Chop the parsley leaves and use them to garnish the finished dish.
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