Chicken Liver with Vegetables

Cooking method

1. Step 1:

   

   How do you cook chicken liver with vegetables? Gather your ingredients. Try to use chilled liver, which comes out juicier and more tender. Any vegetables you like will work, but the dish is especially good with seasonal produce. I used bell pepper, zucchini, eggplant, and tomato.

2. Step 2:

   

   This dish cooks fast, so it's best to prep all the vegetables ahead of time to keep things moving. Rinse the bell pepper, remove the seeds, and cut it into strips.

3. Step 3:

   

   Rinse the tomato, pat it dry, and cut it into wedges. You can peel it first if you like: rinse it, score a criss-cross cut on top with a sharp knife, drop it into boiling water for 1–2 minutes, then remove it, cool it briefly, and slip off the skin.

4. Step 4:

   

   Rinse the zucchini and cut it into rounds. If it's large, peel off the thick skin and scoop out the seeds; a young, tender zucchini can be left as is.

5. Step 5:

   

   Cut the eggplant into rounds as well. To draw out the bitterness, slice the eggplant into planks, rounds, or cubes, salt it, and let it sit about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and it's ready to cook.

6. Step 6:

   

   Peel the garlic and slice it into thin slivers.

7. Step 7:

   

   Rinse the herbs well, pat them dry, and chop them finely. I used parsley, but any herb you have on hand will do.

8. Step 8:

   

   Rinse the chicken liver, remove the membranes, pat it dry, and cut it into large pieces. In a pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter. I use a mix on purpose: liver tastes better cooked in butter, but butter burns easily, and adding vegetable oil keeps that from happening.

9. Step 9:

   

   Add the liver to the pan. Fry it over medium heat for about 7 minutes, until golden, then transfer it to a plate.

10. Step 10:

    

    Wipe the pan with a paper towel to remove the leftover fat. Add another tablespoon each of butter and vegetable oil, heat over medium, add the eggplant, and fry until golden on both sides. Transfer to a plate.

11. Step 11:

    

    Next, add the zucchini to the pan and fry it until golden too. Add it to the eggplant.

12. Step 12:

    

    In the same pan, fry the bell pepper strips with the garlic for about 5 minutes.

13. Step 13:

    

    Return all the vegetables to the pan.

14. Step 14:

    

    Add the tomato wedges. Season with salt and pepper, sprinkle with the chopped herbs, and stir gently.

15. Step 15:

    

    Add the liver back to the pan with the vegetables and stir again. Take the pan off the heat, cover it, and let everything rest for about 5 minutes. Because the liver cooked for such a short time, it stays soft and very juicy. Serve. Enjoy!