Chicken Liver with Mixed Vegetables


  • 1 tbsp vegetable oil
  • 1 ¼ lbs. chicken livers, well cleaned
  • 1 tbsp melted butter
  • 3 green onions, sliced
  • 1 large zucchini, sliced thick
  • 1 red pepper, thinly sliced
  • 6 water chestnuts, sliced
  • ½ tsp tarragon
  • 1 tsp chopped fresh parsley
  • 1 ½ cups beef stock, heated
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • salt and pepper
  • pinch thyme
  • pinch paprika

Cooking directions

  • Heat oil in frying pan over high heat. Add chicken livers when oil is very hot and cook 2 minutes.
  • Turn livers over, season and continue cooking 3 minutes over high heat.
  • Turn a second time, season again and continue cooking 3 minutes.
  • Remove livers and set aside.
  • Add melted butter to pan; then add all vegetables and water chestnuts. Season with salt and pepper and add all seasonings. Cook 4 to 5 minutes over high heat.
  • Pour in beef stock, stir and bring to boil.
  • Mix cornstarch with water; stir into sauce and cook 1 minutes over medium heat.
  • Place livers in sauce, correct seasoning, reheat 1 minute and serve.
  • Enjoy

Ingredients in this Recipe

  • Lactantia Butter 454g

  • Green Onions

    per bunch

    Supermarché PA Green Onions per bunch

  • Green Zucchini

    approx. package 800g

    Supermarché PA Green Zucchini approx. package 800g

  • Dome Herbs

    per unit

    Dome Herbs per unit

  • Supermarché PA Italian Parsley per unit

  • bio
    Ilios Organic Broths 946ml

  • Fleischmann’s Corn Starch 454g

  • Dion Herbs & Spices 5-78g

  • unavailable

    Supermarché PA White / Red Onions With Green Stems per bunch

  • Ilios Broths 946ml

  • Gay Lea Butter (From Grass-Fed Cows) 454g