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Chicken liver stewed in sour cream and onions. Chicken liver stewed in sour cream The right choice of offal

Liver is a healthy product, but not everyone loves it for its specific taste, and therefore liver dishes appear on the table much less often than, for example, meat or fish.

The liver can be cooked so that it melts in your mouth. One way to do this is to stew the liver in sour cream. It doesn’t matter which liver you choose, it will still turn out delicious. But each choice has its own characteristics. If you like a more tender consistency, choose chicken liver in sour cream or turkey liver, and if it is denser, then beef, lamb or pork. It is better to soak pork and lamb liver in milk before cooking (an hour or two is enough), because it can be a little bitter. And chicken does not require any pre-treatment.

The sauce in which the chicken livers are cooked in this recipe consists of sour cream with a little water and flour, which makes it creamy and tender. A gentle sauce is the main secret to making soft liver. Another advantage of the recipe is that chicken liver in sour cream is a very quick dish, and therefore it is convenient to prepare it for a weekday dinner. Practical housewives will appreciate it.

Cooking time: 20 minutes. Yield: 2 servings.

Ingredients

• 300 grams of chicken liver
• 1 onion
• 3-4 tbsp. spoons of sour cream
• 10 grams butter
• 1 tbsp. spoon of flour
• 0.5 glasses of water
• salt and pepper - to taste.

Preparation

Melt butter in a frying pan. Peel and cut the onion into half rings.



Fry the onion in butter until light golden brown.



While the onion is frying, cut the chicken liver into 3-4 cm pieces.



Place the liver pieces in a frying pan where the onions are fried. Season with salt and pepper.



Fry the liver for 30 seconds on each side, leaving it slightly pinkish.



Add flour to food and stir quickly to absorb flour.



Now pour water into the pan. Stir well to remove all lumps of flour.



Continue stirring until the sauce thickens. Let the liver simmer in this sauce for 3-4 minutes. During this time, the sauce will become even thicker and boil away a little.
Add sour cream, quickly stir until combined with the sauce and turn off the heat. Do not keep the sour cream on the fire for a long time, as it may curdle.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream turns out to be very satisfying. Bon appetit!

A quick and very tasty dish for dinner - chicken liver in sour cream with onions and carrots, cooked in a frying pan. The recipe is very simple, the main thing here is not to overcook the liver on the fire, and then it turns out simply amazingly tasty.

Ingredients:

• 500 g chicken liver
• 1 medium onion (100-120 g)
• 1 medium carrot (100 g)
• 1 tbsp. l. flour
• 1-2 cloves of garlic
• 4-5 tbsp. l. sour cream
• pinch of nutmeg
• salt, pepper to taste

We definitely add carrots to this dish; they absorb the specific smell of chicken liver.
I would also like to note that we add salt and seasonings only at the very end of cooking.

Preparation:

Wash the liver thoroughly and remove all veins. We wash it under running water and especially make sure that not a drop of bile remains, otherwise all the work will go down the drain and the dish will be very bitter.
Cut the liver into large pieces.

Cut the onion into half rings or quarter rings.

Fry the onion in vegetable oil until transparent, then add the carrots grated on a coarse grater and sauté the vegetables until the carrots are soft. Then set the pan aside.

Place another frying pan over medium heat, add a little vegetable oil and heat. Dip the chopped pieces of chicken liver in flour, place in hot oil and quickly fry for about two minutes, stirring until they turn white and lightly brown. I repeat, there is no need to add salt yet.

Place onions and carrots on the liver.

Close the pan with a lid and keep it on low heat for 2-3 minutes, no more.

Then remove the lid and add sour cream, salt, pepper and nutmeg to the pan. I always add a pinch of nutmeg to sour cream and cream sauces; it makes the creamy taste of these sauces especially expressive.

To get more gravy, add about a quarter or a third of a glass of hot water from the kettle. Squeeze the garlic through a press. Mix everything, keep on fire for about a minute and turn off the stove.

Close the pan again with a lid and let the dish sit for 10-15 minutes.
Any side dish will suit here. The most tender chicken liver in sour cream goes well with rice, pasta, mashed potatoes, and buckwheat. This time I made it, it’s very tasty and simple!

Chicken liver is a very healthy delicacy, rich in vitamins and minerals. However, due to its specific taste, many refuse to prepare this product. But it turns out that in order to get rid of the characteristic bitterness, it is enough to prepare it correctly. One of the most popular offal dishes is chicken liver stewed in sour cream. How to cook it correctly?

Before you start preparing any chicken liver dish, it is important to choose the right product. Fresh, high-quality liver should have a slightly sweet smell, and its surface should be smooth and shiny.

If the liver has been frozen, it can only be thawed at room temperature. Before starting cooking, the offal is washed and dried. If there is connective tissue present, it should be removed.

The process of heat treatment of the product should not last more than 20-30 minutes, otherwise the liver may become hard and dry.

Classic recipe for chicken liver in sour cream

A dish prepared according to this recipe always turns out delicious.

To make the offal cook faster, it should be cut into small pieces. To prevent grains from forming during the stewing process, the sour cream must be of high quality.

For 0.5 kg of the main product you will need:

• sour cream (the fat content of the fermented milk product can be any, the main thing is that it is natural) – 250 g;
• a little flour for dredging;
• water – 1 glass;
• salt;
• vegetable oil for frying.

Cooking process:

1. Wash, dry the offal and cut it into pieces of any size.
2. Heat the vegetable oil or melt the butter. Fry the liver in hot oil until it changes color (lightens).
3. Mix sour cream with water and pour into a frying pan. Simmer everything together for 15 minutes under the lid.
4. To make the sauce thick, flour is used. Add a few spoons of the product to the sauce and mix well so that there are no lumps.
5. Salt and add your favorite spices. Leave the dish to simmer for a few more minutes.

How to cook in a slow cooker?

You can cook chicken liver not only in a frying pan, but also in a slow cooker. To do this, just add the necessary components and select the appropriate program. Typically, the “Porridge”, “Stew” or “Soup” modes are used for this. Chicken liver in sour cream in a slow cooker will turn out juicy and tasty.

Required Products:

• about 0.5 kg of chicken liver;
• onion – 1-2 pcs. depending on size;
• garlic - several medium cloves;
• sour cream (natural) – 1 cup;
• salt, spices.

Cooking process:

1. Prepare the main component by washing and drying it. Place it in the multicooker bowl.
2. Add finely chopped onion and garlic on top.
3. Sprinkle with salt and your favorite spices.
4. Pour sour cream over the prepared products.
5. Set the appropriate program and turn on the multicooker.
6. After 25 minutes, the tasty and aromatic dish is ready.

With added mushrooms

Chicken liver stewed in sour cream will be more aromatic and tasty if you add mushrooms to it during cooking. This dish will look great both on an everyday and holiday table. You can use any mushrooms you have. Of course, with wild mushrooms it will be more aromatic, but with champignons it will be no less tasty.

Required Products:

• approximately 0.5 kg of liver;
• mushrooms (the type of mushrooms and their quantity depend on your desire);
• sour cream (high quality) – 4 tbsp. l.;
• oil;
• salt and spices.

Cooking process:

1. Wash and dry the offal, cut off the films if necessary.
2. Wash and chop the mushrooms. If wild mushrooms are used, they should be boiled first.
3. Peel and chop the onion as desired.
4. Place the liver in a frying pan with heated oil and fry until browned.
5. Add mushrooms and onions. Cover the pan with a lid and wait until the onions and mushrooms release their juice.
6. Add salt, favorite seasonings and sour cream. Simmer everything together for 10 minutes under the lid.
7. After this, remove the lid and wait until all the liquid from the dish has evaporated.

With onions in sour cream

Culinary experts know a huge number of dishes based on chicken liver, but this is the most popular of them. It is prepared simply and quickly, and the result always exceeds expectations.

Required Products:

• liver – 500-600 g;
• onion – 1 medium;
• high-quality sour cream - 1 glass;
• flour - a few spoons;
• oil, salt and spices.

Cooking process:

1. Prepare the offal by washing, drying and cleaning if necessary.
2. Roll each piece of liver in flour and place in oil heated in a frying pan, frying on all sides.
3. Peel the onion, chop and fry separately until tender.
4. As soon as the onion turns golden, transfer it to the frying pan next to the liver, add salt, add your favorite seasonings and sour cream.
5. Cover the pan with a lid and simmer everything together for a few minutes.
6. Before serving, sprinkle with chopped herbs.

Oven recipe

To get the most out of the dish, you can bake it in the oven. The cooking process takes no more than 40 minutes.

Required Products:

• 800-1000 g of liver;
• 2-4 onions (depending on their size and the amount of offal);
• a few tablespoons of flour;
• 1.5-2 cups sour cream;
• salt and spices.

If desired, you can add any products to the dish (mushrooms, cheese, etc.).

Cooking process:

1. Peel the onion, chop and fry until tender.
2. Roll the pre-prepared liver in flour. Fry the breaded offal in the same pan where the onions were fried before. Salt and add your favorite spices.
3. Place the liver and onions in layers in the form in which you plan to bake the dish.
4. Pour a little sour cream with spices heated in a frying pan on top of everything. At this stage, mushrooms, cheese and other additional products are added to the dish.
5. You can sprinkle breadcrumbs on top.
6. Chicken liver is baked for 30 minutes. The oven temperature should be 220 degrees.

Stewed chicken liver in sour cream and wine

If you add wine to it while preparing a dish, it will turn out even more juicy and aromatic. It is only important that the wine is of high quality.

Required Products:

• chicken liver - approximately 600-800 g;
• 1 glass of natural dry red wine;
• onions – 1-2 pcs. depending on the size of the bulbs;
• natural sour cream – 1 glass;
• salt and spices;
• oil.

Cooking process:

1. Prepare the liver by rinsing and drying. If the pieces are large, then it is better to cut it.
2. Fry each piece until golden brown.
3. Pour wine over the roasted offal and leave to simmer for 10 minutes.
4. Peel the onion, chop and fry separately.
5. Add the onion to the liver, salt, add your favorite spices, add sour cream and simmer for no more than 15 minutes.

• deep saucepan with lid

Chicken liver stewed in sour cream - recipe with photo:

Pour a sufficient amount of vegetable oil into the saucepan - 5-7 tbsp. (the amount of oil also depends on the size of your saucepan). Chop the onion and lightly fry in hot oil. It is not necessary to bring the onion to a golden color, just fry it until it has an appetizing aroma.

Wash the chicken liver under running water, drain in a colander, then place in a saucepan on top of the onions.

Advice
Before adding the liver, increase the heat to high, add the liver and stir quickly but gently. There is no need to add salt to the dish at this stage. In hot oil, the liver should set and all the juices should be sealed inside.

Fry the liver in hot oil for 20-30 seconds, no more. This is enough to maintain the juiciness of the product.

Reduce the heat to low, move the liver to the side and remove excess oil with a spoon so that the dish is not too greasy.

Grate the carrots on a coarse grater, chop the pepper into long strips, place the vegetables in a saucepan.

Add salt and carefully stir the dish. There is no need to add vegetable oil or water.

Cover with a lid and simmer for about 20-25 minutes over very low heat, stirring occasionally. At this stage, it is important that the vegetables with chicken liver do not fry or boil, but cook slowly under the lid in hot steam.
If the heat is high, the chicken liver will turn out tough and tasteless.

The vegetables will release juice. If there is not enough juice, add just a little water. Check the liver for readiness: there should be no red juice inside. The liver is ready when it is completely steamed.

Dissolve flour in water, add sour cream and stir until smooth. Pour the sour cream mixture into the saucepan.

Bring to a boil, stir gently, simmer the chicken liver in sour cream for about 1 minute and remove from heat. During this time the sour cream sauce will become thicker.

Bon appetit!

Natalie Lissy told us how to cook chicken liver stewed in sour cream.

One of the easiest ways to prepare chicken liver is to fry it in sour cream sauce. Chicken liver in sour cream and onions turns out incredibly tender and juicy, and its preparation does not take much time and does not require much effort. In addition, the aromatic sour cream sauce obtained during the cooking process goes well with pasta and potato dishes, so you can use it as a gravy for them.

Taste Info Second: offal

Ingredients

• Chicken liver – 0.3 kg;
• Onions – 1 pc.;
• Sour cream 20% - 3-4 tbsp;
• Butter - a small piece;
• Wheat flour – 25 g;
• Water – 1/2 cup;
• Salt and black pepper - to taste.

How to cook chicken liver in sour cream and onions

First, start preparing the onions. It must be cleaned and chopped into thin half rings.

Next, prepare the chicken liver. It is recommended to use fresh chilled offal. Since the liver is frozen, during the cooking process it will not be fried, but stewed, releasing a fairly large amount of juice. As a result, such a liver will turn out less juicy and without an appetizing crust. It is also worth paying attention to color and structure. The color of the chicken liver should be red-brown, and the structure should be dense and glossy. Before frying, the offal must be washed, slightly dried, any existing veins cut off, and cut into halves. If desired, you can cook the liver in whole pieces.

Fry the chopped onion in butter until soft.

Then add the prepared chicken liver to the onion.

Fry the ingredients, stirring occasionally, until an appetizing golden brown color and a light crust appear.

Pour cold water into the pan and mix the ingredients thoroughly, trying to break up any lumps that form.

At this stage, the ingredients must be salted and peppered to your taste, and then, stirring constantly, simmer for 3-5 minutes.

Add sour cream and stir quickly again.

After adding sour cream, continue the cooking process for no more than 2-3 minutes. Otherwise, the sour cream may “curdle.”

Stewed chicken liver in sour cream - ready. This dish turns out to be quite tender and at the same time satisfying, so you should choose a light side dish that won’t weigh you down. This could be pasta and fresh vegetables. Bon appetit!

Teaser network

Adviсe

• We showed a basic recipe for cooking chicken liver in sour cream and onions. You can also add chopped carrots to the onions during the cooking process. The combination of chicken liver and champignons will be very harmonious. Add mushrooms cut into thin slices at the stage of frying the liver and fry these products together. Then add sour cream.
• In addition to sour cream, the liver can be stewed in cream. Chicken liver is very tender and tasty in itself; it does not need to be fried or cooked for a long time. There is also no special need to soak in milk. No special spices are needed either. The most important thing to remember is that a tasty dish can only be obtained from chilled fresh liver. Thawed liver partially loses its structure and taste; it can also be prepared according to the given recipe. But if you have a choice, use fresh, chilled liver. If you see that some pieces of liver are spoiled, have an unnatural color, or are falling apart, cut them off and throw them away. Chicken liver is a cheap product, but choose it wisely.

Stewed chicken liver with onion and egg with sour cream

Poultry liver dishes have always been considered a delicacy due to their unique taste and beneficial properties. Rich nobles could feast on them only on great holidays, when the tables were filled with an abundance of snacks prepared according to the secret recipes of the court chefs. We have learned the secret of one of these recipes and will be happy to share with you how to quickly and easily prepare chicken liver fried with onions and eggs, stewed in sour cream. Your family and friends will be surprised and delighted by its delicate taste and appetizing aroma.

ANDingredients:

• Chicken liver - 500 g;
• Chicken egg (table egg) - 1 pc.;
• Sour cream - 200 g;
• Wheat flour - 2 tbsp;
• Onions - 1 pc.;
• Vegetable oil for frying - 50 g;
• Spices: curry, salt, ground black pepper - to taste.

Step-by-step recipe with photos

The liver can be used fresh, chilled or frozen; its taste does not change. It is better to defrost in cold water or in the open air; you should not use a microwave oven for this.

The prepared liver should be rinsed with water in a colander, the water should be drained completely, put into a bowl, and a raw egg should be added to it.

Pour all the flour and spices into a bowl. Our recipe uses Indian “Gentle Curry” seasoning. It is a bright yellow powder with a slightly spicy and slightly pungent taste. It will give the dish some piquancy and a wonderful aroma.

Mix all ingredients thoroughly with a wooden spatula or spoon until the liver pieces are completely covered with the mixture. Leave for a few minutes.

Meanwhile, in a frying pan, fry finely chopped onions in vegetable oil (use half the amount specified in the recipe). Fry for no more than 5 minutes; the onion should be only slightly browned.

Place the liver soaked in spices and rolled in flour and egg in another frying pan with heated vegetable oil, and distribute the pieces in one layer. Fry over low heat for 5 - 7 minutes, then turn over to the other side and fry for the same time. Both sides should be golden brown.

Add fried onions.

We also put sour cream here. Mix all the ingredients, cover tightly with a lid, and simmer over low heat for about 20 minutes. If the sauce turns out to be too thick, you should dilute it by adding a couple of tablespoons of boiled water.

Ready. Soft, tender, and very tasty liver can be served as a cold or warm appetizer, or with vegetables, pasta, mashed potatoes or rice.

Note to the hostess:

• Carefully monitor the time when frying; if you accidentally overexpose the liver on the fire, it will become tough and acquire a bitter taste.
• Onions, if you do not eat them, can be replaced with garlic or asparagus.
• Vegetable oil can be used sunflower, olive or corn.
• Gourmets from many countries give this dish a high rating; it is dietary, does not contain harmful cholesterol, and has excellent taste.