Chicken liver stew
Chicken liver stew is a common dish that you’ll find here, in Romania. You can enjoy it at a variety of restaurants, but since it’s so easy to make, we like to prepare it at home occasionally. This is one of my fiancé’s favorite meals, and we always like to serve it with some creamy, mashed potatoes.
When you prepare chicken liver stew, it is important to keep in mind that this part of the chicken is very fragile. While you cook it, make sure that you don’t stir too much, or else the liver might fall apart. It’s also good to keep in mind that you shouldn’t overcook it, and remember to add salt just before taking the pan off the heat, so that the liver won’t turn out grainy and tough.
If you remember these tips, the recipe is easy to follow. You must chop two onions, add the liver, turn them on the other side once, add the spices, some water, boil them a little, and you’re done!
The secret to making the best chicken liver stew is adding the right spices. A mix of sweet paprika, rosemary, thyme and black pepper is everything you need to get the right flavoring that goes well with chicken liver. To make the liver even sweeter, without that slightly bitter taste, I like to keep it covered with a bit of milk for half an hour.
I hope you’ll try this chicken liver stew recipe, you’ll be nicely surprised!
500 g (1 lb) chicken liver
180 ml (3/4 cup) milk
2 small onions or 1 big onion, chopped
1 teaspoon sweet paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon black pepper
200 ml (0.8 cup) water
30 ml (2 tablespoons) sunflower oil
30 g (2 tablespoons) butter
½ bunch fresh parsley for serving
Salt to taste
- Place the liver in a bowl and cover with milk. Leave it for 30 minutes, then drain the milk.
- In a pan, melt the butter and add the sunflower oil.
- Add the chopped onions and sweat them in the pan until they become translucent.
- Add the chicken livers. After 3 minutes, turn them on the other side. Let them cook for another 3 minutes.
- In a cup, mix the sweet paprika, rosemary, black pepper and thyme. Add 200 ml (0.8 cup) water, and pour it over the chicken liver. The water should come at least halfway up the liver. Add more or remove some water if needed.
- Leave on medium heat for about 20 minutes, carefully stirring occasionally.
- Before turning off the heat, add the salt and stir once more.
- Sprinkle some chopped parsley over the chicken liver stew and serve. It goes best with mashed potatoes.