The Chicken Liver Mushroom & Peas Stew is a succulent meal, it’ll fill and fuel you. I recommend this meal for a rather chilly, breezy day.
This stew is perfect for one of those days when you don’t really want to cook, and don’t want to make a mess, but you need a filling meal. I have to admit, I don’t really like chicken liver most of the time (and I think most of you agree on that with me), but it made this meal hearty.
I find this one versatile, it’s great with fries, potato wedges, rice, and noodle too.
Chicken Liver Mushroom & Peas Stew
- 1 Onion
- 1/2 kg Chicken Liver
- 1/2 kg Mushroom
- 1/4 kg Peas frozen
- 2 tsp Hungarian Red Paprika smoked or normal
- Salt and pepper to taste
- 1/2 tsp Marjoram
- Water enough to cover 3/4 way to the liver and mushroom
Peel and dice the onion.
Sauté it on a little oil until it's almost tranlucent.
In the meanwhile clean the chicken liver, cut the large veins and most of the fat off.
Then cut them in halves and the bigger ones in thirds.
Peel and cut the mushrooms. I prefer cutting them to quarters.
When the onion is ready, add the paprika, salt, and pepper. Stir it immediately.
Once the spices are in, add the chicken liver.
Sauté it until its outside has a grayish color. It's about 3-4 minutes.
Once it's done, add the mushroom and the marjoram.
Pour enough water on them to 3/4 way.
Let it cook for 5 minutes.
After about 5 minutes, add the frozen peas.
Cook them until the peas and the livers are soft. It takes about 6-10 minutes.
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