If you’re looking for something tasty, but quick to prepare for lunch, you can’t go wrong with this flavourful chicken livers and green beans stew recipe.
While not always a popular protein choice, many people love eating chicken livers. They pack a strong flavour and contain significant amounts of iron, riboflavin, vitamin B12, vitamin A and copper.
The way you cook your liver can make a difference in how it tastes. According to baking website, Let the Baking begin, soaking your chicken liver in milk gets rid of the metallic taste some people don’t like.
The chef also suggests seasoning the chicken livers only after frying it as seasoning before cooking will draw out the moisture and leave the liver tasting dry and rubbery.
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Chicken livers, stewed with green beans in sour cream
Ingredients
- 300g chicken livers
- 200g green beans, fresh or frozen
- 80g onions
- 80g carrots
- 3 tbsp sour cream
- Salt to taste
- Ground black pepper to taste
- 2 tbsp vegetable oil
- 80ml water
Method
- Peel the onion, rinse and cut into small cubes. Grate the carrots on a medium grater.
- Rinse the green beans, dry, trim off the ends on both sides. Cut the beans into small pieces.
- Rinse and dry the chicken liver, remove streaks and films. Cut the liver into medium pieces.
- Heat the pan, pour in vegetable oil. Arrange the pieces of liver, onions, carrots, and green beans. Fry everything for 10 minutes, stirring occasionally so that nothing burns.
- Then add sour cream, water, salt, and pepper to taste. You can use any seasoning you like if you like. Mix everything well.
- Bring to a boil and simmer covered for 10-15 minutes over low heat.
- Serve it with your favourite side dish.
*This recipe was found on www.bosskitchen.com.
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