Description
I love chicken innards (pechenocna and hearts) and cook them quite often offer the option of spicy giblets, gravy and tastes great pechenochki with hearts.
Ingredients
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Chicken liver
300 g
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The pie
300 g
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Onion
1 piece
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Garlic
2 tooth
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Khmeli-suneli
1 handful
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Paprika sweet
1 handful
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Seasoning
1 handful
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Tomato paste
1.5 Tbsp
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Flour
1 Tbsp
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Broth
200 ml
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Black pepper
-
Greens
0.5 coup
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Vegetable oil
50 ml
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Salt
Cooking
The products required.
Hearts pre-boil for 10 minutes and the incision along the pechenochki pour boiling water and drained, a mixture of vegetable and butter (in the original animal fat) oil to fry the giblets (to evaporate water), add chopped onion, fry five minutes, put the tomato paste, stir and simmer the stew for 5 more minutes (stir occasionally).
Add the flour, stir and fry for a few minutes.
Spread contents of skillet to saucepan, add broth, stir and add salt (to taste), chopped garlic, spices, stir and simmer on low heat (stirring constantly so it doesn't stick) five to seven minutes.
Put the chopped greens (parsley, celery), stir and cook until done (another five minutes).
Served with pureskill and greens!
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