Wątróbka Drobiowa W Sosie

Ingredients · 4 servings

• 600 gChicken liver, trimmed and patted dry
• 500 gOnion, thinly sliced
• 30 gWheat flour
• 30 gVegetable oil
• 2 gMarjoram, dried and rubbed
• 3 gSweet paprika
• 6 gSalt
• 1 gBlack pepper, freshly ground
• 120 mlWater

Equipment

stovetop, kitchen scale, chef's knife, cutting board, paper towel, mixing bowl, large frying pan, spatula, measuring spoon, instant-read thermometer, serving spoon, serving plate

Instructions

1. 1
   Gather Setup

   Gather all ingredients, a scale, knife, board, paper towels, bowl, large frying pan, spatula, measuring spoon, and thermometer. · 5 min

   What to look for: All ingredients and tools are ready before heating the pan.

2. 2
   Slice Onion

   Slice the onions into thin even strips so they soften at the same pace and make the sauce sweet rather than harsh. · 5 min

   What to look for: Onion strips are thin, even, and separated.

3. 3
   Brown Onion

   Heat the oil in a large frying pan, add onion, and fry slowly for 15-20 minutes, stirring often until deeply golden and soft. · 18 min

   What to look for: Onion is soft, glossy, and deep golden with browned edges.

4. 4
   Dust Liver

   Trim the chicken livers, pat them very dry, then dust lightly with wheat flour and shake off any heavy excess. · 6 min

   What to look for: Livers look dry and carry only a thin, pale coating of flour.

5. 5
   Sear Liver

   Push onion to one side, raise the heat, add livers, and fry for 2-3 minutes per side until browned outside. · 6 min

   When it is done: Check the thickest liver reaches 70°C / 158°F internal without becoming firm and dry.

6. 6
   Season Pan

   Sprinkle in marjoram, sweet paprika, salt, and black pepper, then turn the livers gently to coat them evenly. · 2 min

   What to look for: Spices cling to the liver and onion without scorching.

7. 7
   Make Sauce

   Pour in water, scrape the browned bits from the pan, and simmer briefly until the onion and flour form a light sauce. · 3 min

   When it is done: Confirm a thick liver is 70°C / 158°F internal, then remove the pan from heat immediately.

8. 8
   Serve Immediately

   Serve the chicken livers hot with plenty of golden onion sauce spooned over the top before they overcook. · 1 min

   What to look for: Livers are glossy, saucy, and still tender when served.