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Liver, fillet and green beans

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Liver, fillet and green beans

If You still have Lecho with last season's pieces and have frozen green beans, prepare this dish. Literally 20 minutes, and hearty, healthy lunch/dinner ready. For more fullness on the side offer to cook buckwheat which blends perfectly with the liver and vegetables.


Cooking time20 minutes Number of servings2

Ingredients for Liver, fillet and green beans




Step-by-step instruction of cooking Liver, fillet and green beans


Step 1

In a saucepan water bring to a boil, put two bags of unground buckwheat and cook according to the instructions on the package - 20 minutes (optional water salt).In a saucepan water bring to a boil, put two bags of unground buckwheat and cook according to the instructions on the package - 20 minutes (optional water salt).


Step 2

Chicken liver wash, remove the foil, cut into pieces. Liver evenly fry in a pan with hot oil, about 6-7 minutes.Chicken liver wash, remove the foil, cut into pieces. Liver evenly fry in a pan with hot oil, about 6-7 minutes.


Step 3

In parallel, in a pot of boiling water, add green beans (not defrosting), cook for 5 minutes, then drain in a colander.In parallel, in a pot of boiling water, add green beans (not defrosting), cook for 5 minutes, then drain in a colander.


Step 4

Beans to shift to chicken liver.Beans to shift to chicken liver.


Step 5

Add the flour (I have pillows made from pieces of tomatoes, bell peppers and onions), salt-pepper to taste, cover and cook on medium heat for 7-10 minutes.Add the flour (I have pillows made from pieces of tomatoes, bell peppers and onions), salt-pepper to taste, cover and cook on medium heat for 7-10 minutes.



Step 6

Chicken liver with green beans and dishes to serve with crumbly buckwheat.Chicken liver with green beans and dishes to serve with crumbly buckwheat.