Chicken livers with onion
Chicken liver and onions sautéed in butter. A simple dish from my Polish grandma's recipe book.
Ingredients
- 450 g fresh chicken liver
- 5 tbsp flour
- 1 yellow onion
- 60 g butter
- 20 ml water
- salt flakes
Instructions
- Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
- In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
- Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
- When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.
Notes
You don't add any salt during the cooking process. Salt is added at the end, and I recommend the use of salt flakes.