Creole Chicken Liver
Dishes made from chicken liver are always flavorful, tender, and do not require excessive costs and efforts. This is a dietary product and very useful. It contains a large amount of valuable vitamins of group B (especially B12) and is rich in iron, which is involved in the formation of hemoglobin. Today I offer a recipe for tender Creole liver, which is cooked quickly, easily, and turns out incredibly tender with an original taste.
Chicken Liver
1.1 lb
Flour
2 tbsp
Olive Oil
3 tbsp
Onion
1 pc
Tomatoes
3 pcs (large)
Sherry
3 tbsp (dry white sherry "Sherry")
Salt
to taste
Black Pepper
to taste
Oregano
1 tsp
Marjoram
1 tsp
Thyme
1 tsp
To prepare Creole chicken liver, wash the liver, lightly dry it, and cut it into small pieces.
Roll the liver pieces in flour.
Heat olive oil in a skillet and sauté the onion until translucent. Then add the chicken liver to the onion and sauté until a golden crust forms.
Prepare the tomatoes for Creole liver. Remove the skin and dice the tomatoes.
To remove the skin, make cross-shaped incisions on the tomatoes and dip them in boiling water for a few seconds. After that, the skin can be easily peeled off.
Add the tomatoes, sherry, salt, and pepper to the liver. Mix well.
Add the ground herbs, blended. Mix again, cover with a lid, and simmer over medium heat for 5-7 minutes.
The composition of the herbs can be changed according to your taste. Instead of herbs, if available, you can add 3 tbsp of pesto sauce.
Creole Chicken Liver is ready, serve it to the table!
© Наталья Лиханова
(5/5)
