How to cook chicken liver in sour cream sauce. Chicken liver in sour cream: recipe with photo

Liver in sour cream with onions can be served for dinner and just like that, along with a slice of white or black bread, and along with any side dish. In any case, such a dish will saturate you well and absolutely everyone in the household will like it. However, it should be noted that before preparing this dinner, you should definitely purchase a suitable offal. How to choose it correctly, we will tell a little further.

The right choice of offal

Before telling you about how the liver is prepared in sour cream with onions, you should tell how exactly you need to choose such an offal. After all, its quality completely depends on whether your dinner will be tasty and satisfying.

To make you gentle and nutritious dish, many chefs recommend purchasing only chicken liver. After all, it is practically not bitter and cooks very quickly. However, some housewives often make such goulash using beef offal. To ready meal not bitter and delicious given ingredient should be carefully processed. Which one, we will tell a little below.

So, before you make a liver in sour cream with onions, you should purchase it correctly. It should not be too dark in color. All veins and films from the product must be removed immediately before sale. The smell emanating from such an ingredient should be pleasant and not disgusting.

Delicious in sour cream

There are many ways to prepare such an offal for dinner. However, the most delicious of them is the option that involves the use of sour cream. After all, with him the offal becomes softer and more tender.

As it prepares chicken liver? Recipes in sour cream require the use of the following products:

large sweet onion - 2 heads;
sour cream as fresh as possible with high fat content - 185 g;
frozen chicken liver - 800 g;
deodorized sunflower oil - 45 ml;
thick cream - about 70 ml;
medium-sized iodized salt, chopped allspice - use at discretion;
filtered drinking water - 150 ml.

Chicken offal processing

Chicken liver in sour cream cooks very quickly. But before subjecting this product to heat treatment, it should be thoroughly thawed. Next, all veins and other inedible elements should be cut off from the ingredient. After this, the liver must be thoroughly washed under cold tap water and chop into medium pieces. By the way, some housewives prefer to cook such a product in its entirety.

In addition to the liver, onion heads also need to be carefully processed. They must be peeled, and then chopped into small cubes.

Food frying

To make the chicken liver in sour cream tasty and fragrant, it should first be fried in deodorized oil. To do this, you need to use a deep saucepan, into which you need to pour vegetable fat and then heat it up. Next, put the entire previously processed liver into a hot dish. After all the liquid has evaporated from the offal, it must be thoroughly fried for 10 minutes. After the named time has passed, it is necessary to add onions to the liver and repeat heat treatment in oil (5 minutes).

Stewing dishes

After the ingredients are a little fried, you should start stewing them. To do this, pour a little water into the liver, as well as add salt and chopped pepper. It is desirable to extinguish these products for ¼ hour. During this time, the ingredients should be almost completely cooked. At the end, they should be poured into heavy cream and fat sour cream. After mixing the components with a large spoon, it is recommended to cook them over low heat for about 10 minutes. In this case, the saucepan must be closed with a lid.

Proper serving of rich and fragrant goulash

After the liver in sour cream with onions is cooked, it should be laid out in deep bowls and served to family members along with a slice of bread. If you want to do more hearty lunch, then it is recommended to additionally make such a goulash delicious side dish. For example, mashed potatoes, buckwheat or crumbly potatoes go well with chicken liver. rice porrige as well as any pasta.

Step-by-step recipe: liver (stewed) in sour cream

If you purchased beef offal to prepare a delicious rich dinner, then it should be thoroughly processed before stewing. If this is not done, then your dish will be so bitter that it cannot be consumed.

So, in sour cream, it requires the hostess to have the following products:

Preparation of beef offal

So that you get very delicious liver in sour cream, it should be completely thawed in advance. After that, it is required to very carefully cut off all the bile ducts from the offal. If their contents randomly fall on the main ingredient, then it will be very bitter.

Thus, removing all unnecessary elements, beef liver it is required to rinse thoroughly, first in warm, and then cold water. Next, it should be cut into large pieces and place in a large bowl. After that, the ingredient must be poured with low-fat shop milk and leave for 35-45 minutes. This process is needed in order to maximally deprive the offal of bitterness, making it tender and soft. Finally, the liver should be washed again and cut into smaller pieces.

Processing vegetables

To make it tasty in sour cream, you should use not only the named offal, but also vegetables such as carrots and onions. They need to be cleaned and shredded. Carrots must be cut into circles, and onions - into cubes.

Heat treatment in a saucepan

After preparing the main ingredients, pour into a saucepan and put it on high heat. When the vegetable fat begins to boil, you need to put all the processed beef liver on it. It is desirable to fry this offal until excess moisture evaporates from it and it turns slightly red. After that, onions and circles of carrots must be added to the ingredient. Fry all the ingredients for about 10 more minutes.

To get a tender and tasty dish, beef liver with vegetables must not only be fried in deodorized oil, but also stewed. To do this, you need to pour a little drinking water into the products, as well as season them with pepper, salt and other favorite seasonings. After stewing the dish for about ¼ hour, you should add a little tomato paste and fresh high-fat sour cream. Having thoroughly mixed the ingredients, it is required to continue their heat treatment for about 10 minutes more under a closed lid. During this time, the liver and vegetables will be fully cooked, become soft and form a very tasty and thick gravy.

Properly serve goulash from beef offal to the table

Now you know how to process and cook the liver at home. After the goulash is cooked, it must be laid out in deep bowls and generously sprinkled with fresh chopped herbs. In addition to such a dinner, you can present a slice of dark or white bread. Also, gravy prepared from liver and sour cream is allowed to be served at the table along with any side dish. However, it should be done separately from goulash. Enjoy your meal!

This offal is very useful, tasty, if you know the subtleties and secrets of cooking. The specific taste of the dish repels people, but if you follow the recommendations, you will get great meat for a festive table or dinner. If you stew meat in sour cream, then the bitterness goes away, a sweetish aftertaste appears, and the offal becomes soft.

How to cook chicken liver in sour cream

This part of the chicken (or chicken) contains many useful elements that a person needs. Some people refuse to eat it because they do not consider the liver tasty, because tough meat. chicken liver in sour cream sauce at proper cooking becomes tender, melts right in your mouth, herbs, spices or wine are often added to the gravy. It turns out delicious and healthy dish if you know how to cook liver with sour cream.

An important stage of creation culinary masterpiece– choice of the main product. Chicken liver should be brown with a burgundy tint without green (or any other) spots. Refuse to purchase if the color of the liver is yellow, light shades or completely dark. Such a sign indicates the possible presence of salmonella in meat (the bird was unhealthy). A sweetish smell will come from a fresh offal, bitterness or sourness will be felt from an old offal.

Chicken liver recipes in sour cream

All dishes with this ingredient will turn out not only tasty, but also healthy: the liver contains vitamins, folic acid, and trace elements. It is recommended to include this dish in your menu and use it regularly, because you will have many options for this meat dish. Cooking chicken liver in sour cream quickly, but requires pre-treatment:

Freeze the product first.
Then defrost slowly.
Cut off all veins, other inedible parts.
Next, you need to rinse the liver well under cold water.

With onion

There are many cooking options for this dish, but liver in sour cream with onions is considered a classic. Few products are required, in time the whole process will take you up to 30 minutes. The number of ingredients should be calculated based on the expected number of guests. Step by step recipe with the photo below, the components are designed for 4 servings. If this is not enough, then divide the volume by 4 - and get the amount for 1 person, and then calculate what you need.

Ingredients:

sour cream (15%) - 200 g;
onion;
salt;
chicken liver - 600 g;
wheat flour - 100 g;
parsley (for serving);
oil for frying;
a mixture of ground peppers.

Cooking method:

After preparing the liver, it should be washed under cold water. Cut the product into small pieces.
Pour the flour into a plate, roll the pieces in it on all sides.
Put the liver in the pan and fry in sunflower oil on all sides.
clear, small cubes chop the onion. Fry it separately until golden brown.
Combine both components, pour sour cream, then pepper, salt and simmer for 5 minutes under the lid until tender.
Put everything on a plate, sprinkle with finely chopped green onions and serve.

Liver stewed in sour cream

The dish is relatively simple, it cooks quickly, but for maximum effect, it is better to follow some recommendations that will make it even tastier. Chicken liver with sour cream will be ready faster if you cut the offal small pieces. Take boiled fermented milk product so that small grains do not appear during stewing. If desired, the flour can be fried in a dry frying pan. Below is a recipe for chicken liver in sour cream step by step with a photo.

Ingredients:

sour cream - 250 g;
flour - 2 tbsp. l.;
liver - 500 g;
water - 300 ml;
oil for frying;
salt.

Cooking method:

After preparing the meat, cut into pieces (determine the size yourself).
On the butter fry the liver, stir until “whitening” occurs (not until fully cooked).
Add sour cream, water to the meat, mix and leave to simmer under the lid for 15 minutes. The pan must be closed tightly.
Flour can be used as a sauce thickener, add 2 tbsp. l. to the pan. Simmer for another 3 minutes until the flour lumps disappear.
Add spices to taste, mix thoroughly. Remove from heat and let stand 10 minutes.

In a slow cooker

Modern devices greatly facilitate the work of a woman in the kitchen: without much effort, you get a wonderful chicken liver in a slow cooker with sour cream. You just need to set the appropriate mode on the device and prepare the components. In Redmond device models, the “Soup” or “Porridge” position is suitable. This cooking option will protect the components from burning or overdrying. Braised liver in a multicooker is prepared as follows.

Ingredients:

garlic - 2 cloves;
black ground pepper;
sour cream - 1 tbsp.;
liver - 500 g;
salt;
parsley;
onion.

Cooking method:

Garlic will help make the dish more flavorful. Remove the skin from the vegetables, cut into medium-sized pieces so that everything cooks at the same time.
Prepare the offal, rinse under water to glass the blood.
At the bottom of the bowl of the appliance, put the onion, then the garlic, meat and again the onion with garlic. Salt, pepper to taste.
Pour all the sour cream on top (if too thick, dilute with water).
Set the mode, for example, "Porridge" for 25 minutes.
Take out after a set interval. meat dish and serve.

With mushrooms

Prepare this option festive table it is possible, but more often it is used for everyday dinner with the family. The calorie content of the product is not the highest, but the dish replenishes the energy supply of the body well, gives a feeling of satiety for a long time. It is not recommended to give mushrooms to small children, they can simply be excluded. Below is an option on how to cook chicken liver with sour cream with a photo.

Ingredients:

onions - 2 pcs.;
liver - 500 g;
sour cream - 4 tbsp. l.;
salt;
oil for frying;
ground black pepper;
fresh mushrooms.

Cooking method:

Rinse the mushrooms, coarsely chop the onion into half rings.
Cut the offal peeled from films into medium pieces.
Heat the pan with vegetable oil, fry the liver over medium heat until golden brown.
Put mushrooms and onions in the pan. Keep on fire until the ingredients release the juice.
Add sour cream, add spices to taste (pepper, salt).
Stir well, cover and keep on low heat for 10 minutes, stirring.
Then remove the lid, simmer the ingredients until all excess liquid has evaporated.
The finished treat can be peppered again, salt to taste.

With onions and carrots

If you have planned to please your loved ones in the evening and put out the liver in sour cream, buy everything in advance. A fresh carcass is better suited so that the offal is tender, not bitter. It will take you about 40 minutes for the whole cooking process (with cutting the components). At the same time, you can cook a side dish, for example, mashed potatoes or buckwheat porridge (everything here is according to your personal taste). Onions should be fried well, otherwise it will taste like boiled (not very tasty). In this recipe with a photo, chicken liver in sour cream 15% to stew was not greasy.

Ingredients:

spices;
sour cream - 150 ml;
onions - 3 pcs.;
chicken liver - 400 g;
vegetable oil;
salt;
water;
carrots - 2 pcs.

Cooking method:

Place the peeled onions in a bowl of cold water. This will help protect your eyes while cutting (no tears). Then cut it into half rings.
Cut the carrot into long strips. Put together with onions in a pan, fry in vegetable oil. As soon as a golden hue begins to appear, turn off the heat.
chicken giblets wash so that there is no blood, cut into pieces.
Put the offal in a pan (before that, heat it well with oil), fry quickly so that everything remains juicy.
Pour salt, spices when the liver is only a little fried, then make the fire quieter.
Next, put sour cream, pour a little warm water and mix the sauce. Under a closed lid, simmer for about 20 minutes over low heat.

In the oven

Some people do not want to fry in oil (and some people cannot, for health reasons), but taste delicious dish I want to. In this case, the recipe for chicken liver in sour cream sauce, which involves baking in the oven, is well suited. Yes, it will be hot in the kitchen, but the finished result will be very tender, tasty and will please the whole family. You will spend a maximum of 40 minutes on cooking, during which you can have time to prepare a salad or side dish.

Ingredients:

bulbs - 3 pcs.;
meat - 800 g;
spices;
flour / ground crackers - 2 tbsp. l.;
sour cream - 400 g;
cheese / mushrooms / greens (optional).

Cooking method:

Cut the onion into quarters of the rings, fry in a pan until soft, then put on a plate.
Remove all excess from the liver, bread in flour, put in a frying pan, where before that there was already an onion. Fry for 7 minutes over high heat, stirring, then salt.
Transfer the meat to an oiled baking dish, then a layer of onions.
Pour sour cream into the same pan, add spices, heat. You can now put mushrooms, herbs or cheese if you wish.
Pour the sour cream sauce into the mold with the top layer, sprinkle ground breadcrumbs.
Place the dish in the oven at 220 for 30 minutes.

Video

Chicken liver in sour cream - tender and appetizing dish, which was loved by many thanks to great taste, delicious aroma, low calorie content, quick preparation. A definite plus is the cost-effectiveness and versatility of the dish, because it can be combined with any side dish - boiled rice, mashed potatoes or french fries, pasta, buckwheat, corn, wheat and other porridge. A side dish of legumes is also suitable - beans, pea mash, stewed chickpeas.

There are many recipes where the main ingredients can be supplemented with chopped vegetables, mushrooms, herbs and spices. At the same time, some housewives prefer to grind the offal, and some cook it whole. I propose to opt for chicken liver, fried with onions and carrots, followed by stewing in sour cream. For cooking, a thick-walled pan, cauldron is suitable. A modern multicooker will perfectly cope with the idea.

Carefully consider the choice of offal. It should be red-brown in color, without an unpleasant odor and yellow-green spots, indicating bile ingestion. Such a liver will taste bitter. The yellow-brown color of the offal is evidence that the bird was sick. When pressed with a finger, a high-quality liver is elastic, and not loose, easily restores its shape.

When choosing sour cream for stewing, opt for a product of medium fat content and density (20-25%). If you take low-fat, rare sour cream (10-15%), then the sauce will turn out to be liquid, its structure will not be homogeneous, since the fermented milk product will curdle when heated, and small curd particles will appear in the sauce. The use of too fat and thick rustic sour cream (30-40%) will make the structure of the sauce silky, uniformly creamy, without grains, but the calorie content of the dish will become quite high. Therefore, the middle option is optimal.

The liver can also be taken frozen. Her taste does not change from this, and beneficial features are saved. Of course, provided that it was frozen within 12 hours after receipt. and properly stored.

When choosing chicken liver, pay attention to:

Appearance. It should have a uniform color, films are allowed, but there should be no spots. This may indicate either that the bird was sick, or that the offal was obtained incorrectly and the gall was damaged;
Piece integrity. The liver should have an even shape. If the mass resembles mashed potatoes, it is better not to buy this;
Smell. The offal has a pleasant fresh slightly sweet aroma.

These rules apply to both fresh and frozen products.

Regardless of which cooking method was chosen, the liver needs to be prepared.

First, it must be thawed if it has been frozen. You need to do this by rearranging it from freezer into the refrigerator.

Recipes

We will fry the liver, and then stew. You can read more about cooking chicken liver.

Liver with onions and carrots with sour cream

This recipe has been tested for years. Easy and quick to prepare tender liver, and fragrant gravy helps to make exquisite any even the simplest side dish.

Recipe Information

Type of dish: second
Cooking method: in a frying pan, in the oven
Servings:4
50 min

Ingredients:

chicken liver - 500 g;
large bulb;
carrot;
sour cream - 100 ml (can be replaced with cream);
some flour;
oil for frying;
salt and spices to taste.

Cooking method

Liver clean, rinse. Cut into bite-sized pieces. In a bowl, mix flour with salt. Dip each piece in it.

Heat up some oil in a frying pan. Fry the liver on both sides, remove from the pan.

Cut the onion into half rings, grate the carrots on a medium grater.

Simmer the vegetables in the remaining oil in the pan until soft. Posting to the liver.

Add salt, a little ground black pepper (you can add a few more allspice), sour cream, a little water. Mix everything and simmer in a pan or in a saucepan for 20 minutes over low heat.

The dish is ready. It turns out very tasty. Be sure to try. You can serve it with any side dish, but it tastes best with mashed potatoes or rice.

Enjoy your meal.

greens recipe

Ingredients:

chicken liver - 400 g
onion - 1 pc.
carrots - 1 pc.
sunflower oil - 5 tbsp. spoons
sour cream - 2 tbsp. spoons
butter - 30 g
water - 1-1.5 cups
salt and black ground pepper - to taste
dill, parsley - 1 bunch each
green onion- 3-4 branches.

Cooking method

Onion cut into half rings. Peel the carrots and also cut into half rings.

Chicken liver should be washed well, cut off with a knife pieces of the surface with traces of bile, if any. The liver can be cut into pieces or cooked whole, as you like. But remember that chopped offal will cook faster.

In a preheated pan, add butter (it can be replaced with vegetable oil), put onions and carrots. Saute for approximately 10-15 minutes. It would be nice to add this vegetable mix a small amount of grated parsley or celery root. Then the dish will acquire an attractive aroma.

Then add the chicken liver to the pan.

Onions and carrots give the liver a pleasant sweet taste. But, if you don’t like pieces of onions and carrots in the dish, fry vegetables and offal separately. After frying, grind the vegetable mixture with a blender to a puree state. At the very end, combine chicken liver in sour cream sauce with onion-carrot puree and herbs. Mix everything evenly. Ready.

Salt and pepper the dish. If you have a mixture provencal herbs Feel free to add.

Pour hot water and add sour cream. Mix well so that the sauce becomes homogeneous. How much to stew chicken liver in sour cream so that it remains juicy and does not turn out tough? Simmer over low heat for about 12 minutes, covered. The lid will prevent pieces of offal protruding from the sauce from weathering. If you want the dish to turn out thicker, and the excess liquid from the sauce has evaporated, then simmer, slightly opening the lid. The readiness of the liver is usually checked as follows: cut the offal with a knife or break it with a fork, if clear juice stands out from the inside, without blood impurities, the liver is ready.

Wash parsley and dill and chop. Wash and chop green onions too.

Lay out the greens 5 minutes before you turn off the fire. Fresh herbs can be replaced with dried ones.

Turn off the heat, let the dish brew for 7-10 minutes and serve with any side dish.

If it seems to you that the sauce turned out to be very liquid, 2 minutes before the end of cooking, add 1-2 tablespoons of flour or potato starch diluted with a small amount of water. The amount of flour depends on the desired density of the finished dish. We introduce the mixture into the pan gradually, constantly stirring the sauce until it thickens. You can also add flour in a dry form, pouring it in a thin layer little by little and stirring at the same time. The sauce will be more delicious if the flour is pre-fried in a dry frying pan until golden brown.

Liver with rice balls in a quarter of an hour

My youngest son loves liver, but flatly refuses to eat if he notices carrots and onions on his plate. So I had to come up with a new dish, how to deliciously cook chicken liver in sour cream so as to please everyone, both children and adults. Feature of the recipe: chicken liver is fried in one pan with fresh herbs and sour cream, a side dish is prepared on the other - carrots with onions. We can serve these components of the dish separately, putting only what they prefer on the plates of picky eaters. Rice balls from yesterday's rice are my know-how. Although this use boiled rice someone else could have thought of it before me.

Recipe Information

Cooking method: frying in a pan
Cooking time: 15 minutes
Servings: 2

Ingredients:

chilled chicken liver - 500 g
sour cream of any fat content - 2 tbsp. l.
dill, parsley, green onion - 1 sprig each
carrots - 1 pc.
onion - 1 pc.
black pepper and chili - a pinch
salt - to taste
sunflower oil and butter - for frying.

Cooking method

Wash, peel and chop a medium-sized fresh carrot with a vegetable cutter into long strips. Peel a small onion, cut into half rings. Season the vegetables with salt and pepper. In a dish for adults, add chili peppers - dry or fresh.

Cook a dish at the same time on two pans. Pour a little sunflower oil into the bottom of the first frying pan and put a small piece of butter, put the chicken liver and fry over medium heat for 3-5 minutes, turning the pieces from one side to the other. As soon as the liver changes color, add chopped greens and sour cream, mix, cover and leave on low heat for another 5 minutes. Remove from heat, season with salt and stir. Chicken liver is ready.

Chicken liver will turn out more juicy and soft if you roll it on all sides in wheat flour before frying.

In a second frying pan, fry the onions and carrots together with sunflower oil for 3-5 minutes until the onion is transparent. Onion and carrot garnish is also ready.

From the round rice cooked the day before, form small balls with an ice cream spoon or two dessert spoons. Top the balls with any sour berries that are in the refrigerator. Suitable cranberries, lingonberries.

On each serving plate, put hot chicken liver with sour cream sauce, carrot-onion garnish (excluding the plates of those who do not like it) and rice balls. Sprinkle with herbs.

It turns out beautifully and tasty if rice balls are sprinkled with grated cheese or cheese on top. Then sour berries should be excluded from the recipe.

Tender liver, richly peppered onion-carrot garnish and cooling balls with sour berries - it's just delicious! I recommend cooking fussy!

Liver in sour cream sauce in a pan

Dairy products are often used along with liver. They make her softer. Take note of the following recipe. It will definitely come in handy, especially when there is no time for cooking.

Ingredients:

chicken liver - 500 g;
a couple of large onions;
sour cream - 100 ml;
processed or hard cheese;
vegetable oil for frying;
some flour;
salt and spices to taste.

Cooking

You will need a frying pan and an oven dish with a lid. If the form is without a lid, it can be covered with foil.

Cut the onion thinner, simmer it until transparent over medium heat in vegetable oil, it is better not to fry it too much. Spread out in an even layer.

Roll the liver in flour, fry on both sides in the same pan.

Cut the liver into small pieces. So the finished dish will be more tasty and homogeneous.

Spread the fried liver on top of the onion in the form.

Mix sour cream with salt and spices.

Pour onion with liver.

Place in a preheated oven at 180 degrees, cook for 15 minutes.

After sprinkle with cheese, put back in the oven for another 5-7 minutes.

Turn off and leave for 10-15 minutes to stand.

Do not open the lid.

It turns out something between a casserole and meat in French. Very tasty and satisfying. By the way, you can put thin slices of potatoes between the onion and the liver. So it will turn out full second dish.

Chicken liver with champignons

Ingredients:

liver - 500 g;
champignons - 200-300 g;
two large onions;
cream - 100 ml (or milk 250 ml);
salt and spices to taste;
vegetable oil for frying.

Cooking

More sophisticated recipe with mushrooms

Cooking time: 30 min.

Servings: 3

Fried or stewed chicken liver is delicious on its own, but in combination with mushrooms and sour cream, the dish becomes simply perfect. This is a win-win option for any table, children and adults like it. There is quite a lot of sauce in this dish, which is especially important when serving it with dry crumbly pasta, porridge. Although I believe that the best company to the liver with mushrooms than potatoes, it is impossible to find.

From mushrooms, I recommend choosing young champignons. They cook quickly and are in perfect harmony with the liver. You can replace them with honey mushrooms, oyster mushrooms, chanterelles, porcini mushrooms. But keep in mind that other mushrooms are stewed longer than champignons.

Ingredients:

chicken or turkey liver - 600 g
fresh champignons - 300 g
onion - 2-3 pcs.
sour cream 20% fat - 200 g
garlic - 2 cloves
wheat flour - 1 tsp
dried basil and oregano - 0.5 tsp
vegetable oil - 50 g
ground black pepper - a pinch
salt - to taste
any greenery, better wild garlic- a couple of branches.

Cooking

Wash the chicken liver under running water, chop with a knife into medium pieces. Do not cut too finely, otherwise, during the heat treatment and mixing, the liver will fall apart, because it is very delicate, fragile.
Pour oil into a frying pan, heat well and put the liver. Reduce the heat to medium and fry the liver for 8 minutes, stirring occasionally. At the end of frying, add ground pepper and salt to taste.
Put the liver on a plate, and I suggest using the remaining oil in the pan for frying the rest of the ingredients. Cut the mushrooms into pieces. Chop the onion into cubes or half rings. Garlic should be crushed with a press or finely chopped.
Over medium heat, in a frying pan, first sauté the onion until translucent, but not golden. Now you should add the mushrooms, increase the heat and fry everything together for 10-12 minutes. Remember to stir the ingredients during the frying process. Mushrooms will decrease in volume, excess liquid will evaporate. At the end of frying mushrooms with onions, add chopped garlic, mix.
Add the fried liver to the onions and mushrooms. Warm everything together for 2-3 minutes, adding spices, chopped herbs.
Now put in a jar of sour cream 1 tsp. flour or potato starch. Mix flour with sour cream. Thanks to this, after adding the mixture to the sauce, there will be no large lumps in it. Pour the sour cream into the pan with the liver and the rest of the ingredients.
Make a small fire and sweat the dish on the fire for 4 minutes. Turn off the fire. Now add chopped wild garlic or other herbs to the pan. It gives the liver and mushrooms a unique flavor.
Chicken liver with mushrooms in sour cream is ready. Serve it with any side dish. A good idea- make a salad fresh vegetables. We hope that the noisy company of the closest and dearest people has already gathered at your table.

Store leftover food in the refrigerator. Shelf life - no more than 36 hours.

On a note:

The liver of other poultry, such as duck, goose, turkey, is prepared in a similar way.
If not fresh mushrooms, use frozen. Sour pickled mushrooms will not work, home cooking or from the supermarket.
Alternatively, instead of sour cream, you can use cream, but not too fatty (20%).
If you plan to cook a dish in a slow cooker, use the "frying" and "stewing" modes, setting them for the appropriate amount of time.

Note to the owner

Chicken liver - useful product which every housewife should be able to cook. Choose only fresh products, do not try to save money, and also follow the rules of cooking.

When buying, carefully inspect the offal. The liver should have an even brownish-red color, a smooth surface, and a pleasant aroma. It should be elastic to the touch.

You can also buy frozen liver, just choose transparent packaging so that you can evaluate it visually.

You can only defrost it in the refrigerator. Under hot water and even more so in the microwave, it will simply lose its taste and its useful qualities.

Before cooking, be sure to clean the liver. The films must be removed carefully so as not to damage the gallbladder. If this happens, don't despair. Sprinkle the liver with soda and leave for 15 minutes, then rinse and start cooking. There will be no bitterness.

The calorie content of chicken liver largely depends on the method of its preparation. A fresh product has 136 kcal per 100 g of product, after cooking the indicator rises to 164 kcal, after stewing to 166 kcal. The highest calorie is fried liver. She has as much as 210 kcal per 100 grams of product.

Very tasty, be sure to try it.

This video recipe shows how to cook country style chicken liver. Great recipe. Take note.

Before starting cooking, we prepare all the ingredients necessary for our dish: chicken liver, sour cream, vegetable oil, onion, wheat flour, salt, ground black pepper, Khmeli-suneli seasoning and clean water.

The first step is to thoroughly wash the chicken liver under running water, be sure to cut out all the veins and bile ducts, as they tend to give the liver bitterness if they are not cut out. Cut the liver into small pieces. If you want to cook pork liver with the same recipe - it is quite possible to do. The only thing is that before cooking, pork liver needs to be soaked in milk for a couple of hours, and the cooking time should be extended by 10-15 minutes. But still, chicken liver will come out much more tender than pork.

Pour a little vegetable oil into the multicooker bowl (I used corn oil, as it is less harmful when frying than sunflower oil), immerse the chopped onion and chicken liver. We put the bowl in the slow cooker, set the "Frying" mode for 10 minutes. All these 10 minutes, gently stir our ingredients with a silicone spatula, but so as not to make porridge out of the liver, because chicken liver has a very delicate structure.

After that, add salt, ground black pepper and Khmeli-suneli seasoning to the liver and onions. We add everything to your liking, you can replace the seasoning with any other, dried ground garlic is also good, dried dill, basil. Mix everything well and fry again in the “Frying” mode for about 5 minutes, stirring occasionally.

Next, pour clean water and sour cream into the bowl, mix everything well. I used 10% fat sour cream, as I try not to cook too much high-calorie meals, you can add more fat sour cream or even cream - it will be just as tasty. On the multicooker, set the "Extinguishing" mode for 20 minutes, close the lid and leave the multicooker alone for this time.

lovers chicken offal you will like the taste of tender liver cooked in sour cream sauce.

It goes with any side dishes.

In combination with sour cream, dry liver, with bitterness in it, becomes a sweetish, pleasant-tasting dish that melts in your mouth.

To add flavor and aroma to sour cream sauce, various spices, herbs, and wine are sometimes added.

She is very helpful.

Therefore, it should be included in the diet regularly, especially since there are many recipes for preparing chicken liver both in sour cream and in other sauces.

It must be eaten for lung diseases, overwork, diabetes, fatigue, when vision is impaired, for quick recovery after childbirth, for pregnant women, with atherosclerosis.

The right choice of chicken liver

When choosing a chicken liver, you should know that it should have a brown color with its inherent burgundy hue, without any green spots.

This product is of good quality.

Then the product may be contaminated with salmonella from an unhealthy bird.

She must have no lymph nodes.

If it is fresh, then the smell is slightly sweet, if it is of poor quality, then with bitterness and a pronounced sour smell.

Chicken liver cooked in sour cream sauce

To prepare the dish you will need:

chicken liver - 400g;
onion - 1 piece;
carrots - 2 pieces;
olive oil - 2 - 3 tablespoons;
ground black pepper,
sour cream - 2-3 tbsp. spoons;
Bay leaf- 2 pieces;
salt to taste.

The algorithm for performing work on cooking chicken liver in sour cream:

We present you a video that shows step by step how to cook chicken liver with sour cream:

Offal in sour cream and mushroom sauce

Chicken liver with sour cream prepared according to this recipe is a real feast for the stomach.

It is cooked in sour cream and mushroom sauce under an onion coat.

It turns out unusually appetizing and tasty.

The beautiful golden-brown crust is also pleasing to the eye.

The dish can be prepared both daily and for the festive table.

You will need:

sour cream - 400-500 g;
chicken liver - 1 -1.5 kg;
onions - 2-3 pieces;
flour - 2 tablespoons;
mushrooms - 200-300 g;
breadcrumbs - 1-2 tablespoons;
olive oil -3-4 tbsp. frying spoons;
salt - a pinch.

Algorithm for cooking chicken liver with sour cream and mushrooms:

Peel the onion first, then cut into rings or half rings, fry in hot oil until well browned.
Wash the meat, cut into pieces of medium size, roll in flour. This is best done using not a plate, but plastic bag into which flour is to be added. Then send the liver in a bag with flour. Tie the bag tightly so that it does not come loose. Grab the end of this bag and shake gently. Each piece during shaking will be covered with a layer of flour.
Add these pieces to a deep frying pan with hot oil. Fry quite a bit - only 5-7 minutes. They will be raw inside, and on top they will have time to be covered with a decent crust. Season with salt, pepper spices.
The container in which you are going to bake the dish should be well smeared with oil. Then a layer of liver is laid out, on top is a layer of fried onions.
Mushrooms cut into strips, fry lightly, add sour cream to them. Salt, pepper a little and let it brew a little.
If you wish, you can add not mushrooms to sour cream, but ketchup, grated cheese, pasta.
A layer of onion is poured on top with sour cream-mushroom prepared sauce. A thin layer of breadcrumbs is poured on top.
We send it to the oven for baking at a temperature of 220 C for 20 minutes.

Braised chicken liver in sour cream with wine

chicken liver -600 - 700 g;
red dry wine- 250 g;
onion - 1 piece;
sour cream - 1 cup;
bacon - 200 g;
vegetable oil (for frying) - 3 tbsp. spoons;
pepper - a pinch;
salt - a pinch;
spices (to taste).

Cooking chicken liver with sour cream and wine like this:

Wash the offal, soak in milk, cut into small pieces, lightly fry until a crust appears.
Pour in wine and simmer for about 10 minutes.
Peel the onion, cut into half rings. Fry it in a pan along with bacon pieces.
Put a layer of pre-fried onion and bacon to the offal, top with a glass of sour cream. Add pepper, salt. Simmer all ingredients for another 15 minutes. The dish is ready.

What do we have for lunch? Soup! Yes, not simple, but with dumplings, thanks to which an ordinary dish can become completely new in taste.

Numerous recipes are in the article.

Where Napoleon cake came from and why it was called that can be found here. Also there you will find his step by step recipe.

To avoid bitterness, which is present in chicken product, it should be left in milk for soaking for 2 hours.

After this time, it will become much softer, getting rid of unwanted bitterness.

You can remove bitterness not only with the help of soaking.

Another way is scalding with boiling water until the offal changes color.

The liver prepared according to these recipes is a low-calorie dish.

For 1 serving - 235 g.

You should know that it tastes much more tender than beef or pork.

It turns out soft hearty meal that everyone who tries it will love.

The advantage of the dish is its unusually tender and tasty sour cream sauce, which makes the liver soft.

The dish is prepared very quickly.

You can indulge yourself by preparing it for dinner and serving it with vegetables.

If cooking chicken liver in sour cream did not interest you, which is unlikely, but still, then there is another option:

notefood.com

Very tender, melting in your mouth liver with sour cream, vegetables and herbs - this is what you missed on the menu! I recommend a simple recipe for cooking chicken liver in sour cream sauce to everyone, look!

INGREDIENTS

Chicken liver 600 grams
Carrot 2 pieces
Bow 2 Pieces
Garlic 1 clove
Sour cream 500 grams
Spices to taste
Spices to taste
Olive oil 3 tbsp. spoons

To begin with, wash and dry the chicken liver.

Grate the carrot on a coarse grater.

Heat olive oil in a frying pan, fry a clove of garlic in it. Then discard the garlic - so the oil will have a pleasant aroma.

In the same oil, fry the liver pieces until golden brown.

Set aside the fried liver, but for now let's take care of the vegetables.

Fry carrots and onions in the same pan for 5 minutes.

Then add the chicken liver and spices to the vegetables. I advise you to add cardamom, allspice, paprika or curry. Stir.

Add sour cream, stir and bring to a boil. If sour cream is very oily, you can dilute it with water.

Lower the heat and simmer for another 5 minutes with the lid closed.

Serve the finished chicken liver in sour cream sauce with herbs, you can cook any light side dish. Enjoy your meal!

povar.ru

Tender chicken liver in sour cream sauce

A good housewife always knows how to please her family. However, sometimes you want to be difficult to please - you want to surprise your loved ones with a tasty, but at the same time easy-to-prepare dish. Chicken liver is one of the suitable options for such a dish for the second.

It is known that the amount of protein in chicken liver is almost equal to its content in chicken breast. A large number of magnesium, iron, phosphorus, potassium and iodine fills meat product rich content.

To cook tender chicken liver, it will take only an hour of your time and a small amount of the simplest products.

Ingredients:

Recipe for chicken liver in sour cream sauce:

Cut the onion into cubes or half rings. Fry it in butter. Butter can be softened in the microwave.

When the onion becomes translucent, add the washed chicken liver to the pan. Fry for one minute on each side. After that, simmer for about five more minutes.

In a bowl, mix flour salt and pepper. Add to the pan. We mix.

After two minutes, add half a glass of water. Mix well again. Simmer the liver for ten minutes.

We mix. If the sauce is too thin, add another tablespoon of flour.

Simmer another seven minutes.

Serve tender chicken liver with chopped greens, pasta, buckwheat or rice, and vegetable salad It will definitely be a tasty and healthy addition.

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Chicken liver in sour cream sauce

Loving mother, housewife

Chicken liver in sour cream sauce, cooked according to this recipe, turns out to taste tender and juicy, and as a side dish, this dish is suitable mashed potatoes or buckwheat. This recipe is very easy to prepare and requires very simple products.

To prepare the recipe for chicken liver in sour cream sauce, we need:

Chicken liver (however, like any other) can be pre-soaked in milk for 20-30 minutes (it will become softer, and unpleasant odors). After that, cut it into half slices, cutting off the veins. Throw into a hot skillet. When the liver "grabbed" on one side, carefully turn it over to the other side. Now let it stew a little until excess liquid comes out. Then add a drop of oil and fry it over high heat (but do not overcook!).

Next step: sprinkle dry liver with flour, mix well, fry for 1-2 minutes, add 50-70 g of water and cover with a lid. In this form, the liver languishes under the lid over low heat for 15-20 minutes. Keep an eye on the water, it should be quite a bit.

Add sour cream, bay leaf, dill, salt and pepper to the liver.

At the end, mix the chicken liver thoroughly with the sauce and spices. Let the liver simmer covered for 10 minutes.

Tender chicken liver in sour cream sauce is ready! You can serve with any side dish.