Steps

1. Pit and halve the black olives. Cut the potatoes into bite-sized pieces.
   🕒 00:29
2. Remove excess fat from the chicken thighs and cut into bite-sized pieces.
   🕒 00:59
3. Remove the fat from the heart of the chicken livers, make incisions, cut in half, and remove any blood clots. (This is the key!) Thoroughly removing blood clots, which can cause bitterness, will result in a delicious dish.
   🕒 01:26
4. Finely chop the rosemary and sage.
   🕒 01:39
5. Heat olive oil in a frying pan and sauté the onion (1/2 pc).
   🕒 02:01
6. Add the finely chopped sage and rosemary to the onion and sauté until softened.
   🕒 02:08
7. Season the chicken thighs (2 pieces) and chicken liver (2 portions) with salt and pepper, respectively.
   🕒 02:13
8. Temporarily remove the sautéed onion and herbs. In the same frying pan, sear the chicken thighs skin-side down until golden brown and fragrant. Sear both sides and set aside.
   🕒 02:21
9. Wipe off the oil remaining in the frying pan used for searing the chicken with a paper towel.
   🕒 03:09
10. In the same frying pan, quickly sear the pre-treated chicken livers on both sides until they develop a surface color.
    🕒 03:12
11. Add the seared chicken livers to the pot containing the reserved onion and chicken thighs.
    🕒 03:20
12. Deglaze the frying pan used for searing the chicken with a small amount of beer or water, scraping up any browned bits, and add this to the braising pot.
    🕒 03:27
13. Add the beer (500cc), black olives (20 pcs), bite-sized potato (1 medium), mushroom (1 pc), and bay leaf (to taste) to the pot and mix everything together.
    🕒 02:38
14. Simmer until the potatoes are tender.
    🕒 03:47
15. Once the sauce has reached a desirable consistency, turn off the heat, transfer to a serving dish, and garnish with Italian parsley (to taste).
    🕒 04:12