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🍽️ Crispy chicken liver with colorful vegetables

481 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken liver
• flour (for dusting)
• 2 red bell peppers
• 1 yellow bell pepper
• 2 tbsp seed oil
• 200 g frozen peas
• 100 ml veal stock (from the jar)
• salt
• cayenne pepper

Instructions

1. 1. Wash the chicken liver thoroughly and pat it dry.
2. 2. Toss the liver pieces in some flour until they are lightly dusted.
3. 3. Wash the bell pepper under running water.
4. 4. Cut the bell pepper in half lengthwise.
5. 5. Remove the inside of the pepper, including the white membranes and seeds.
6. 6. Slice the pepper flesh into thin strips.
7. 7. Heat the oil in a frying pan.
8. 8. Fry the liver pieces slowly over low heat.
9. 9. Cook the liver until it is lightly browned on the outside.
10. 10. Remove the cooked liver from the pan.
11. 11. Wrap the liver in aluminum foil.
12. 12. Place the wrapped liver in a warm spot.
13. 13. Sauté the pepper strips in the remaining fat.
14. 14. Stir the peppers constantly while cooking.
15. 15. Cook the peppers for about 4 minutes.
16. 16. Stir the peas into the pan.
17. 17. Cook the peas for another 2 minutes.
18. 18. Pour the veal stock into the pan.
19. 19. Let the sauce simmer briefly.
20. 20. Return the chicken liver to the pan.
21. 21. Warm the liver through briefly.
22. 22. Season the dish with salt.
23. 23. Finish seasoning the dish with cayenne pepper.

Nutrition per serving

• kcal: 481
• Protein: 48 g · Fett/Fat: 19 g · Carbs: 29 g