John Myers
Chicken Liver Pans
The perfect chicken liver pans recipe with a picture and simple step-by-step instructions.
- 2 St. Onion
- 350 g Chicken liver
- 1 St. Tomato
- 400 g Potatoes
- 2 Discs Pineapple
- 4 El Cooking oil
- 1 tsp 8 Kräuter gefroren
- Salt pepper
- Peel and wash the potatoes and cut into small cubes. Cut the pineapple rings into pieces. Peel the onions and cut into thin rings. Clean, wash and quarter the tomatoes. Wash the liver, pat dry and, depending on the size, cut it a little smaller.
- Heat 2 tablespoons of cooking oil in a pan and fry the potato cubes for 10-12 minutes while turning. Just before the end of the roasting time, season with salt and pepper. Put aside.
- Heat the remaining 2 tablespoons of cooking oil in another pan and fry the liver in it for 3 – 4 minutes. Then add the onion rings and fry for another 2 minutes. Now add the potato cubes, tomatoes and pineapple and stew for another 5 minutes.
- Add the 8 herb mixture, season again with salt and pepper and serve.
- Have fun cooking at home 🙂
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