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 bad smell and yellow-green spots, indicating the ingestion of bile. 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 fermented milk product when heated, it will curl up, 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.
Bon Appetit.
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- taste
- dill, parsley - 1 bunch each
- green onions - 3-4 sprigs.
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. 
Add to hot skillet butter(it can be replaced with vegetable), put onions and carrots. Saute for approximately 10-15 minutes. It would be nice to add this vegetable mix a small amount grated parsley root or celery. 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 the 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 over 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. ready meal. 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.
Fry in the second pan onion 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 and 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. Good idea- Make a salad with 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 most high-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.
Chicken liver with onions in sour cream, cooked according to this recipe, is very tasty and tender. This is very budget dish, which is combined with absolutely any side dish, from mashed potatoes to pasta. Stewed or fresh vegetables also good with chicken liver in sour cream cooked in a pan.
Chicken liver with sour cream can surprise not only with its availability and taste, but also with its incredible ease of preparation. We will cook it in a pan, although it is possible in a slow cooker and in the oven. A frying pan is the first thing that comes to mind when it comes to meat, and even more so about the liver. The whole cooking process took me no more than 25-30 minutes. Agree that this is more than acceptable for a main meat dish.
Cooking time: 30 minutes
Servings - 4-6Ingredients:
- 500 g chicken liver
- 2 medium onions
- 30 ml sunflower oil
- 0.3 tbsp salt
- 300 ml sour cream
Chicken liver in sour cream in a pan, recipe with photo
Wash 500 g of chicken liver thoroughly and put it in a colander, let the water drain.
Let's prepare the bow. We need a couple of medium bulbs or one large one. Peel the onion and cut into large rings.
We heat the pan and add sunflower oil, in which we will fry the chicken liver with onions. Oil will need about 30 ml. If it's a little more or less, don't worry. We spread the liver with onions in a pan and begin to fry over medium heat, from time to time turning the pieces of chicken liver with a spatula. At the same stage of cooking, add salt.
Five minutes after the start of cooking chicken liver with sour cream, you will notice that the liver will change color from pink to pale brown. From now on, we should watch and catch the moment when all the moisture from the liver evaporates and it begins to brown. Do not stop stirring the contents of the pan from time to time.
So, all the excess liquid from the liver has evaporated, the oil has become less likely to shoot (this is also a sure sign of the absence of excess moisture in the liver). We continue to fry the chicken liver with onions for some more time, 3-4 minutes, until we are satisfied with the degree of its roastiness. After that, reduce the heat under the pan to a minimum.
And add 300 ml of sour cream. I used sour cream low content fat (15%), but I think the fat content of sour cream does not affect the taste of the final dish.
Mix the chicken liver with sour cream and cover the pan with a lid. Simmer the dish for 5 minutes and turn off the fire. Adjust the salt content. Chicken liver with onions in sour cream is ready.
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 proper preparation 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 burgundy brown with no 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. Chicken liver in sour cream is prepared 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.
Chicken liver fried with onions in sour cream
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. The step-by-step recipe with the photo below for the components is 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.
- 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.
- 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 for sunflower oil from 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 a 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.
- After preparing the meat, cut into pieces (determine the size yourself).
- Fry the liver in butter, 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.
Chicken liver in sour cream 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.
- 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.
Chicken liver with mushrooms in sour cream
You can cook this option on the festive table, 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.
- 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.
Liver in sour cream 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 entire 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 up 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.
- 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.
- Wash chicken offal 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.
Liver in sour cream 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.
- bulbs - 3 pcs.;
- meat - 800 g;
- spices;
- flour / ground crackers - 2 tbsp. l.;
- sour cream - 400 g;
- cheese / mushrooms / greens (optional).
- 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 with ground breadcrumbs.
- Place the dish in the oven at 220 for 30 minutes.
Before cooking chicken liver, thoroughly rinse the offal. Remove the gallbladder (if any) and all unnecessary films.
Cut arbitrarily, I like the pieces to be large, so I cut each liver into two parts. Pat dry with a paper towel.
Pour a little vegetable oil into a deep frying pan and heat over high heat. Dip the prepared liver into the heated oil and stir. Cover the pan with a lid, reduce heat to low and simmer for 5 minutes.
At this time, clean and rinse the vegetables. Cut the onion into thin half rings or quarters. And grate carrots for Korean salads. Open the pan, stir the liver and add the prepared onion.
Stir and after a minute add the carrots. Mix everything again and fry over medium heat for another 2-3 minutes (without closing the lid).
Add sour cream to the pan with liver and vegetables, mix, salt and pepper to taste.
Top up hot water and bring everything to a boil, reduce the heat and boil for a couple more minutes.
I believe that only black pepper will be enough for this dish, although you can add other spices to your taste that will make the taste of the finished dish even more intense.
To taste and desire, you can add fresh herbs when serving. The perfect side dish for such a dish mashed potatoes or pasta, although buckwheat and pearl barley will also be relevant.
Due to its specific taste, the liver is a rare guest on our tables, but in vain, because it is very useful. If cooked correctly, an offal dish can become a favorite item on your menu. chicken liver can be called a real storehouse of vitamins and minerals. Such valuable product must be present in the menu of people who suffer from anemia, diabetes, cardiovascular diseases. This product is the most valuable source of folic acid, so pregnant women should include chicken liver dishes in their diet.
Experiment on health and enjoy your appetite! Our step by step recipe and photos will help you.
Chicken liver in sour cream - simple, tasty and hearty meal. This meat by-product contains a large number of protein, iron, magnesium, phosphorus, folic acid and other trace elements. Almost all types of side dishes are suitable for the liver. Some do not like this dish because of the specific taste, but if you cook it correctly and choose one of the best options(with mushrooms, wine, onions and garlic), then you can please any picky gourmet: both adults and children. One of the advantages of chicken liver is that it is not necessary to soak it in milk and peel it from the film, as is done with beef or pork.
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Easy Onion Recipe
Ingredients:
- chicken liver - 500 g;
- onions - 2 pcs.;
- sour cream - 3 tbsp. l.;
- flour - 2 tbsp. l.;
- salt, pepper - to taste.
Cooking:
Braised chicken liver in sour cream with onions has a rich taste, and it is very quick and easy to cook. For a side dish, you can boil pasta, rice, buckwheat or make mashed potatoes. Frozen liver must first be thawed, otherwise it will not be possible to fry it.
The dish is usually prepared in 4 main ways: in a frying pan, stewing along with roasted onions and carrots in a saucepan, in the oven and in a slow cooker. This can be done most quickly using the first option. fried liver chicken turns out to be more high-calorie, as well as dryish, tough. In a slow cooker, the meat will be more tender and softer, therefore this way more suitable for children diet food. Using various combinations of ingredients, you can choose from the step-by-step recipes below.
With onions and carrots
Ingredients:
- chicken liver - 300 g;
- carrots - 1 pc.;
- onions - 1 pc.;
- sour cream - 3 tbsp. l.;
- Bay leaf- 1 PC.;
- vegetable oil - 2 tbsp. l.;
- salt, black ground pepper - to taste.
Cooking:
- 2. Peel the carrots, wash, chop on a medium grater.
- 3. Release the onion from the husk, chop into cubes.
- 4. Sauté the onions and carrots in a pan until the vegetables soften.
- 5. Add meat, sour cream, spices and bay leaf, mix.
- 6. Reduce the fire to a minimum, cover the pan with a lid and cook for 15 minutes.
When stewed, onions and carrots release their juice, which gives the dish a special tenderness and juiciness. It is also allowed to add 1-2 tbsp. l. mayonnaise, then chicken liver stewed in sour cream will become even tastier. If such a dish is beautifully decorated, then you can serve it at home. festive table. Since the liver cooks quickly, these recipes can be used in case of sudden guests.
With gravy
Ingredients:
- chicken liver - 500 g;
- onions - 1 pc.;
- sour cream - 300 ml;
- butter - 50 g;
- flour - 80 g;
Cooking:
- 1. Prepare the meat as in the main recipe.
- 2. Peel the onion from the husk, rinse in water, chop into half rings or small cubes.
- 3. Melt the butter in a pan, put the onion, sauté it until softened over medium heat.
- 4. Put the liver to the onion, fry on all sides for 3-5 minutes.
- 5. Reduce the fire and simmer the meat for another 5 minutes.
- 6. Pour flour, salt, hot peppers, mix them. Add them to the liver, stir.
- 7. Pour in ½ tbsp. water, stir and simmer for 10 minutes.
- 8. Pour sour cream into the pan, check the thickness of the sauce, if it is too liquid, add a little more flour. Simmer for 7-10 minutes.
- 9. Wash and chop fresh herbs. Serve the finished chicken liver in sour cream sauce to the table along with a side dish.
Pasta, buckwheat and rice go well with gravy obtained by stewing offal in sour cream.
Salad "Olivier" with chicken: 7 best recipes
From the liver of a broiler chicken in a slow cooker
Ingredients:
- broiler chicken liver - 500 g;
- onions - 1 pc.;
- garlic - 2 cloves;
- sour cream - 1 tbsp.;
- vegetable oil - 1-2 tbsp. l.;
- salt, ground black pepper, herbs (dill, parsley) - to taste.
Cooking:
- 1. Prepare the chicken liver as in the previous step-by-step recipes.
- 2. Peel the onion and garlic, wash and chop with a knife.
- 3. Pour oil into the multicooker bowl. Fry the meat in it for 10 minutes with the lid open, stirring constantly. In the multicooker "Redmond" for this you need to select the "Frying" mode.
- 4. Wash the greens, finely chop.
- 5. Then add onion with garlic, salt, pepper, herbs.
- 6. Mix sour cream in a bowl with a little water to make it thinner. If a thick gravy is preferable, then no need to add water. Pour it into the multicooker.
- 7. Close the lid and cook for 20 minutes (in the "Extinguishing" mode).
To do this, you can also use the "Multi-Cook" mode by selecting a temperature of 95 degrees, or "Porridge", "Soup". In the process, it is recommended to stir the contents 1 time to get more homogeneous consistency. To get a rich taste when stewing, you can add chopped mushrooms.
A dish cooked in a slow cooker from the liver of broiler chickens is rich in protein and amino acids, and the taste is very delicate. Its calorie content does not exceed 137 Kcal, so this recipe can be used by overweight people.
With wine
Ingredients:
- chicken liver - 500 g;
- red dry wine- 1 tbsp.;
- onions - 1 pc.;
- sour cream - 1 tbsp.;
- vegetable oil - 2 tbsp. l.;
- salt, spices - to taste.
Cooking:
- 1. Prepare the liver as in the first step by step recipe.
- 2. Peel and chop the onion.
- 3. Pour oil into a frying pan, fry the meat in it until a light crust forms. Transfer to a saucepan.
- 4. Pour in the wine, simmer over low heat for 10 minutes.
- 5. Pour onions, spices, add sour cream, stir and cook for 15 minutes.
- 6. Serve the dish on the table along with a side dish, garnishing with chopped herbs.
Adding wine to the recipe allows you to make the chicken liver even more juicy and gives the meat a delicate flavor.
with garlic
Ingredients:
- chicken liver - 500 g;
- garlic - 2-3 cloves;
- sour cream - 3 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- flour - 3 tbsp. l.;
- salt, spices - to taste.
Cooking:
- 1. Prepare the liver, as in the rest of the recipes. Cut into medium sized pieces.
- 2. Pour flour on a plate, add salt, mix.
- 3. Roll each piece of meat in flour.
- 4. Pour oil into a frying pan, fry breaded liver until browned.
- 5. Peel and finely chop the garlic.
- 6. Put sour cream in the pan, add spices, garlic, add a little water, mix and simmer over low heat for 15-20 minutes.
Chicken offal in sour cream with garlic turns out to be no less tasty than with onions. This sauce goes especially well with boiled potatoes and rice.
With mushrooms
Ingredients:
- chicken liver - 500 g;
- champignons - 300 g;
- onions - 1 pc.;
- garlic - 2 cloves;
- sour cream - 200 ml;
- vegetable oil - 2 tbsp. l.;
- flour - 3 tbsp. l.;
- salt, spices, herbs - to taste.
Cooking:
- 1. Prepare the liver as usual.
- 2. Pour the oil into the pan, fry the meat in it for 5 minutes, stirring constantly.
- 3. Wash the mushrooms, cut the large ones.
- 4. Peel onions and garlic cloves, rinse, chop finely.
- 5. Wash the greens and also finely chop with a knife.
- 6. Add onions and mushrooms to the meat, fry for 5-7 minutes, then add salt and spices.
- 7. Put sour cream and pour in some water. The gravy should completely cover the meat with mushrooms.
- 8. Add garlic, chopped herbs. Close the lid and simmer on the lowest heat for 15-20 minutes.
Chicken liver with mushrooms is very tender, fragrant and satisfying. It is best served with buckwheat or vegetables.
In walnut-garlic sauce
Ingredients:
- chicken liver - 500 g;
- garlic - 2-3 cloves;
- purified walnuts- ½ st.;
- sour cream - 150 ml;
- vegetable oil - 4 tbsp. l.;
- flour - 3 tbsp. l.;
- salt, seasoning for chicken, curry - to taste.
Cooking:
- 1. Prepare the liver as usual. Cut into medium sized pieces.
- 2. Pour flour into a saucer, mix it with salt and seasonings.
- 3. Roll breaded liver pieces.
- 4. Pour half the oil into the pan, heat it up, fry the liver.
- 5. Peel garlic cloves, squeeze through a press.
- 6. In another pan, fry the garlic in oil for 1 minute.
- 7. Chop the nuts with a knife or crush with a rolling pin. Pour in the garlic, cook over a fire for 3 minutes, stirring constantly.
- 8. Pour sour cream into a cup, put flour and stir. Pour into skillet with garlic.
- 9. Salt the walnut-garlic sauce, add curry, mix. Boil. If it gets too thick, add water.
- 10. Put the meat in a pan with sauce. Close the lid, reduce the heat to a minimum, simmer for 10 minutes. Garnish with herbs before serving.
Rice and pasta go well with chicken liver cooked according to this recipe. To make this dish in the Caucasian manner, you can add suneli hops and cilantro.
In the oven, with cheese and sour cream
Ingredients:
- chicken liver - 800 g;
- onions - 2 pcs.;
- flour - 2 tbsp. l.;
- sour cream - 400 g;
- ground crackers - 2 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- cheese - 100 g;
- salt, ground black pepper, herbs - to taste.
Cooking:
- 1. Prepare the liver, as in the first step-by-step recipe. Cut into medium sized pieces.
- 2. Peel the bulbs, chop them into half rings.
- 3. Pour the oil into the pan, sauté the onion until softened. Transfer it to a plate.
- 4. Pour flour into a saucer, roll pieces of meat in it.
- 5. Put the liver in the pan, where the onion was browned before, fry on all sides over high heat for 5 minutes. Before the end of frying, salt, pepper, mix.
- 6. Lubricate the baking dish with oil, put the meat, then the onion.
- 7. Grind the cheese on a grater.
- 8. Wash the greens and chop finely with a knife.
- 9. Pour sour cream into the pan in which the meat was fried, add salt and pepper. Heat it up, stirring constantly. Add cheese and herbs.
- 10. Pour the chicken liver with the resulting sauce. Sprinkle top with crushed breadcrumbs.
- 11. Preheat the oven to +220 degrees. Put the form with meat there, bake for 20 minutes.
Chicken liver cooked in the oven is especially tender and juicy. Chopped mushrooms or vegetables can also be added to the sauce to diversify the taste of the dish.
When choosing chicken liver for cooking, you should be guided by the following rules:
- It is better to purchase fresh offal rather than frozen, as you can appreciate its color and smell. After defrosting, the liver also becomes looser and loses its shape.
- Its color should be brown, without blood clots, the consistency should be elastic, and the surface should be smooth and shiny. If the color of the by-product has a yellowish tint, then this means that it is stale. A thawed liver has a heterogeneous color.
- When choosing a package, it is necessary to pay attention to the amount of ice - its high content may indicate that the product has been defrosted and frozen.
- Fresh liver should have a sweet smell.
Cooking chicken liver in sour cream is simple and quick, but there are some tricks here:
- It is not recommended to fry the meat for more than 10 minutes, as it will become tough and dryish in taste.
- Salt is best at the end of cooking.
- If the liver was not previously fried, then it needs to be stewed for 5-10 minutes longer.
- To make the sauce more homogeneous, you need to choose fatty sour cream.
- You can add cream to the gravy for extra juiciness.
- In order for the liver to cook faster, it needs to be cut into smaller pieces.
- You can check the readiness of the offal by cutting it with a knife. If no blood comes out, the dish is ready.
- To make the liver less bitter, you can pre-soak it in milk.
- It is best to cook for 1 time, because after storage in the refrigerator, the liver loses its juiciness.
- Onions or garlic can be substituted for asparagus in recipes.
