Chicken liver stew
Description
The dish is prepared without unnecessary complications. I've described the method for cooking chicken liver stew in a multicooker. If you decide to cook it in the oven, it might even take less time. To prevent the liver from drying out in the oven, do not stir the top layer of vegetables—leave it as is. I recommend pouring a mixture of water and sour cream over the liver. When cooking on the stovetop, you'll be done in just half an hour. Chicken liver is very tender and cooks faster than beef or pork liver. The finished dish can be served at the table.
Instructions
- 1
Step 1
So, chop the washed tomatoes and peeled onion into cubes. Grate the carrots. We took two pieces of each vegetable. Place two tomatoes, one carrot, and one onion into the heatproof bowl of the multicooker. Of course, all in chopped form.
- 2
Step 2
Prepare the chicken liver. Rinse it thoroughly under running water. Place the washed liver directly on top of the vegetables in the multicooker container.
- 3
Step 3
Cover the liver with a layer of sliced onions and grated carrots. Cook this mixture for 10–15 minutes at medium temperature. Then open the multicooker and stir everything. Simmer in vegetable oil—don't skimp on it, as the liver will become even more tender. However, if you're also concerned about your own liver, you can replace the oil with water. Don't forget to season the stew with salt and pepper!
- 4
Step 4
It took me an hour to prepare chicken liver stew in a multicooker. I cooked it in the "Stewing" mode at medium temperature. For extra flavor, you can add a piece of butter or heavy cream. This stew goes well with any side dish, as well as with vegetables and pickles.