Sautéed Liver with Roasted Onion

Ingredients

• 500 g Chicken liver
• 2 pcs Small onion, finely chopped
• 2 clove Garlic
• 1 tbsp Olive oil
• 120 ml Chicken stock
• 1 tbsp Fresh thyme
• 1 tbsp Rosemary
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Balsamic vinegar
• 4 tbsp Parsley, fresh, chopped, for servingr

Method

1. Clean the liver by removing any membranes and connective tissue. Rinse under cold water and pat dry with paper towels. Slice into thin strips for even cooking.
2. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high and add the liver strips to the skillet. Cook for 2-3 minutes on each side until browned but still slightly pink in the center. Liver cooks quickly, so be careful not to overcook it, as it can become tough.
4. Add the beef broth (or water) to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Stir in thyme and rosemary. If using balsamic vinegar, add it now. Allow the mixture to simmer for 5 minutes until the liver is cooked through and the liquid has reduced slightly.
5. Serve the sautéed liver with a side of steamed vegetables or a simple salad for a balanced meal.