Chicken liver with potatoes

Ingredients for 3 servings:

• 1 kg chicken liver(s)
• 1 m.-sized onion(s)
• 10 potatoes
• 1 bottle of Cremefine for cooking
• Vegeta
• curly parsley
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash the liver and drain well. Wash, peel, and quarter the potatoes. Meanwhile, bring a pot of water with a generous portion of Vegeta to a boil and add the potatoes. Slice the onion (I prefer the red ones). Heat a little oil in a large pan and lightly fry the onion rings. Add the liver. Stir well so nothing burns. Season the liver with salt and pepper. Cover the pan and let it simmer for about 5 minutes. Then add the Cremefine and stir well. Replace the lid and let it simmer for about 10 minutes. After 10 minutes, stir in the curly parsley. Allow the juices to reduce slightly. If the liver isn’t cooked through, cook with the lid on for a few more minutes. The potatoes should be done by now. Remove from the heat and drain. If you like, you can toss the potatoes in butter.