Ingredients
Scale
For the Stew
- 500 g (1.1 lb) chicken liver
- 1 onion, sliced lengthwise
- 1 carrot, peeled and cut into slices
- 3 cloves garlic, minced
- 300 g (10 oz) pancetta, cut into bite-sized pieces
- 2 tbsp tomato paste
- 1 tbsp ajvar (optional)
- A drizzle of Worcestershire sauce
- A splash of white wine
- 1 tbsp concentrated beef stock
- 2 dl (¾ cup) heavy cream
- 2 tbsp butter
- 2 dl (¾ cup) chicken stock
- 1 tsp dried thyme
- 2 tsp paprika
- ½ tsp chili flakes
- 2 tsp onion powder
- 1 tsp garlic powder
- Black pepper and salt (to taste)
For the Mashed Potatoes
- 1 kg (2.2 lb) potatoes
- 40 g (3 tbsp) butter
- Heavy cream
- Salt (to taste)
Instructions
For the Stew
- Fry the pancetta in a pan without oil until it gets color. Add the onion and cook until golden and caramelized.
- Add the carrot, black pepper, thyme, paprika, chili flakes, onion powder, and garlic powder. Stir off the heat to prevent the paprika from burning.
- Return the pan to the heat, add the butter, tomato paste, and ajvar. Fry briefly, then add Worcestershire sauce, beef stock, garlic, and white wine.
- Add the chicken liver and chicken stock, and let the stew simmer until it thickens. Stir in the heavy cream and simmer for a few more minutes.
For the Mashed Potatoes
- Boil the potatoes with the skin on in salted water until tender. Peel and mash them.
- Add butter and warm heavy cream to the mashed potatoes, mixing until smooth. Season with salt.
- Serve the stew with mashed potatoes and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes