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Chicken Liver Pans

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 241 kcal

Ingredients
 

  • 2 Onion
  • 350 g Chicken liver
  • 1 Tomato
  • 400 g Potatoes
  • 2 slices Pineapple
  • 4 tbsp Cooking oil
  • 1 tsp 8 herbs frozen
  • Salt pepper

Instructions
 

  • 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 🙂

Nutrition

Serving: 100gCalories: 241kcalCarbohydrates: 8.9gProtein: 8.6gFat: 19.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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