Chicken Liver Braised in Beer Recipe

Ingredients (3-4 persons):

  • 500 g chicken liver
  • 3 garlic cloves
  • 1/2 stalk of leek
  • 1-2 teaspoons sweet paprika
  • 1/2 dried hot chilli pepper
  • 500 g mix of frozen carrots and peas
  • 300 ml beer
  • 4-5 tablespoons of juice from a can of pickled beetroot
  • some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)

Method of preparation:

  1. Chop the garlic and the half leek (some white and some green parts).
  2. In a pan fry slightly (until fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
  3. Add the livers to the pan, salt and pepper and half of the beer.
  4. Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red colouring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
  5. Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
  6. Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, until the livers get a nice reddish-brownish colour.
  7. Serve it on the plates directly from the pan!