Quick Chicken Liver Sauté with Summer Vegetables
Tender chicken liver pan-seared with seasonal bell peppers, onions, and green beans, creating a flavorful and nutrient-dense lunch.
Ingredients
- Chicken Liver450 g
- Onion150 g
- Bell Pepper300 g
- Garlic2 g
- Olive Oil10 ml
- Bell Pepper300 g
- Salt2 g
- Pepper1 g
- Green Beans200 g
- Thyme2 g
- Marjoram2 g
Instructions
- 1Step 1
Rinse and trim the chicken livers, cutting into bite-sized pieces if large (3 minutes). Thinly slice the onion and bell peppers (3 minutes). Trim the green beans (2 minutes). Finely chop the garlic (1 minute).
- 2Step 2
Heat the olive oil in a large skillet over medium-high heat (1 minute). Add the sliced onion and peppers and sauté for 4 minutes until slightly softened.
- 3Step 3
Add the green beans and garlic to the skillet and sauté for another 3 minutes.
- 4Step 4
Push the vegetables to the side of the skillet. Add the chicken livers to the empty side and sear for 2 minutes per side until browned.
- 5Step 5
Stir the livers into the vegetables. Add thyme, marjoram, salt, and pepper. Cook for another 1 minute, stirring, until the livers are cooked through but still slightly pink inside.
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