Chicken Liver with Onions

Name: Chicken Liver with Onions
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 60 g English bacon; 300 g peeled onion; 600 g chicken liver; all-purpose flour for coating the liver; 1 tbsp lard; 500 ml chicken broth; 40 g cold butter; salt; pepper; 1 tbsp chopped flat-leaf parsley leaves; This dish is best enjoyed with a glass of well-chilled beer.; potatoes; pasta; rice

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

60 g English bacon
300 g peeled onion
600 g chicken liver
all-purpose flour for coating the liver
1 tbsp lard
500 ml chicken broth
40 g cold butter
salt
pepper
1 tbsp chopped flat-leaf parsley leaves

DISH PAIRING WITH BEER

This dish is best enjoyed with a glass of well-chilled beer.

SIDE DISH

potatoes
pasta
rice

INSTRUCTIONS

1
Cut the bacon into 1 cm cubes. Finely chop the onion. Clean the liver, remove membranes, carefully pat dry with kitchen paper, and coat in flour. Shake off any excess flour.
2
In a saucepan over high heat, melt the lard, add the liver, and sauté until golden brown on both sides. Using a slotted spoon, remove the liver from the pot to a plate, reduce the heat by half, add the onion, and sauté, stirring frequently, until golden. Add the bacon and sauté for 2 minutes, stirring frequently.
3
Return the liver to the saucepan, increase the heat to maximum, mix everything, pour in the broth, and let it cook for 5 minutes or until the liquid reduces by half.
4
Remove from heat and gradually stir in the cold butter, which will slightly thicken and smooth the sauce. Do not cook further. Season with salt, freshly ground pepper, and chopped parsley leaves.

Tip

You can also season the liver with caraway – add a teaspoon of caraway along with the onion. You can enhance the flavor of the dish by adding 100 ml of cognac. Add it before the broth and let the alcohol cook off for a while; only the distinct flavor of cognac will remain. You can also make a great liver spread from the liver. After the onion, add 2 more tablespoons of lard, sauté the liver for a while, do not add broth, season with salt and pepper, lightly mash the liver with a fork, let it cool, and store it in a bowl in the refrigerator. It tastes great with steamed rice.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef