Russian

Chicken Liver with Onions and Mashed Potato

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Chicken Liver with Onions and Mashed Potato is Russian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

35 min Medium

Ingredients

Serves
4

The quantities follow this count.

How to cook it

  1. Boil the potatoes until tender, drain, and mash with the butter and milk.

  2. Trim the chicken livers and pat dry.

  3. Heat the oil in a skillet and saute the sliced onion 5 minutes until golden.

  4. Add the livers and cook 6 minutes, turning once, until browned outside and just cooked through.

  5. Season with salt and pepper and serve hot beside the mash.

Watch how to cook Chicken Liver with Onions and Mashed Potato

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Serve it with

A Russian dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Liver with Onions and Mashed Potato, read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Liver with Onions and Mashed Potato carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Chicken Liver with Onions and Mashed Potato
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy Yes Gorohovyi Sup (Split Pea Soup with Smoked Sausage)
Gluten No
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
630 kcal
Protein
39 g
Carbs
60 g
Fat
26 g
Fiber
5 g
Sugar
1 g
Sodium
860 mg
Saturated fat
9 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Chicken Liver with Onions and Mashed Potato takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.

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Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.

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