Potatoes with Chicken Livers
A tasty potato-and-chicken-liver dinner. It's a simple, everyday dish made from affordable ingredients that even a beginning cook can handle. It comes together easily and yields very tender livers with delicious braised potatoes. It's mild enough for kids, too.
Cooking method
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Step 1:
How do you make potatoes with chicken livers? Gather the ingredients. Use fresh chicken livers if you can. Choose a potato variety that holds its shape and doesn't fall apart during cooking. The onion and carrot should be medium-sized. We're cooking on the stovetop, so get out a heavy-bottomed pot for braising.
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Step 2:
Rinse and dry the livers. Trim off any membranes and blood clots and cut them into small pieces. Set your pot over the heat, warm the vegetable oil in it, and cook the chicken livers, stirring so they brown evenly. Cook for a few minutes, until they change color.
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Step 3:
Peel the onion and carrot and cut them up—chop the onion and grate the carrot on the coarse holes of a box grater. Add the vegetables to the browned livers. Cook the vegetables and livers together, stirring constantly, for 7–10 minutes.
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Step 4:
Wash, peel, and cut the potatoes into pieces—I cut each potato into eight cubes. Add the potatoes to the browned livers and vegetables. Pour in enough hot water to cover the potatoes about two-thirds of the way. Cover and braise over medium heat for about ten minutes.
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Step 5:
After ten minutes, uncover, add salt and pepper to taste, and stir. If you like, add a few allspice berries and a bay leaf. Braise the potatoes and chicken livers, covered, for another 10–15 minutes, or until the potatoes are done.
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Step 6:
Serve the potatoes with chicken livers hot. It's a complete meal on its own, good for the whole family, kids included. Serve it with fresh cucumbers, tomatoes, or homemade pickles.
- Chicken liver, like any organ meat, is very nutritious. It's easy to digest and packed with useful minerals and vitamins, so it's worth working into your regular meals. Unlike beef or pork liver, chicken liver cooks quickly, comes out very tender, and is quite budget-friendly.
- Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil suited to the heat you're cooking at.
- Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish.
- Note: the wrong pan can ruin even the best recipe, so pick a pot that suits the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Chicken liver - 140 kcal/100g
