Comida de la nevera
Creamy Pan-Fried Chicken Liver with Shallots
Chicken livers are seasoned with cumin and garlic, dipped in egg and flour, then pan-fried before simmering gently with shallots and cream. The coating keeps each piece tender and gives the sauce body, creating a comforting dinner that pairs well with potatoes.
What you'll need.
- 450 g chicken livers
- Salt and freshly ground black pepper, to taste
- 1 tsp dried garlic
- ½ tsp ground cumin
- 1 egg
- 3 tbsp all-purpose flour
- 2 tbsp cooking oil
- 2 shallots, thinly sliced
- 150 ml cooking cream
How to make it.
- Trim the chicken livers, pat them dry and season with salt, pepper, dried garlic and cumin.
- Whisk the egg in one bowl and place the flour in another.
- Dip each liver in egg, coat lightly with flour and shake off the excess.
- Heat the oil and fry the livers in batches until browned on both sides. Add the shallots and cook until softened.
- Pour in the cream, cover and cook gently for 12 minutes, until the livers are cooked through and the sauce has thickened.
My tips.
Pat the livers dry so the coating adheres and browns evenly. Keep the final simmer gentle to prevent the cream from separating.
Good to know.
How do I clean chicken livers?
Trim away visible connective tissue and any greenish spots, then pat them dry.
Can I use milk instead of cream?
Yes, but the sauce will be thinner, so simmer it uncovered for a few minutes.
What should I serve with this dish?
Mashed potatoes, rice or toasted bread are excellent choices.
Prep 15 min · Cook 20 min · Total 35 min · Serves 4
Nutrition.
~360 kcal · Protein 27 g · Fat 22 g · Carbs 15 g (approximate, per serving)
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