Chicken liver in sour cream sauce. Chicken liver in sour cream: recipe with photo

One of the most simple options cooking chicken liver is frying it in sour cream sauce. Chicken liver in sour cream with onions is 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: by-products

Ingredients

Chicken liver - 0.3 kg;
Onion - 1 pc.;
Sour cream 20% - 3-4 tablespoons;
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 with onions

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

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

Fry chopped onion in butter until soft.

Then add the prepared chicken liver to the onion.

Fry the ingredients, stirring occasionally, until a delicious ruddy color and 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 again quickly.

After you introduce sour cream, continue the cooking process for no more than 2-3 minutes. Otherwise, sour cream may "curl".

Braised chicken liver in sour cream - ready. This dish turns out to be quite tender and at the same time satisfying, so the side dish should be selected light, not weighing down. It can be pasta and fresh vegetables. Bon appetit!

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We showed basic recipe cooking chicken liver in sour cream with onions. You can also add chopped carrots to the onions during the cooking process. The combination of chicken liver and mushrooms 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 and cooked for a long time. Soaking in milk is also not necessary. Spices are also not needed. The most important thing to remember is that tasty dish can only be obtained with chilled fresh liver. Thawed liver partially loses its structure and taste, it can also be prepared according to the above recipe. But if you have a choice, use fresh chilled liver. If you see that any pieces of the liver are spoiled, have an unnatural color, or they are falling apart, then cut them off and throw them away. Chicken liver is a cheap product, but choose it wisely.

Braised chicken liver with onion and egg with sour cream

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

ANDingredients:

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

Step by step recipe with photo

You can use the liver fresh, chilled or frozen, it taste qualities this does not change. It is best to defrost cold water or outdoors, do not use a microwave oven for this.

Rinse the prepared liver with water in a colander, drain the water completely, transfer to a bowl, add a raw egg to it.

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

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

In the meantime, in a frying pan, fry in vegetable oil (use half the rate provided for in the recipe) finely chopped onion. Fry for no more than 5 minutes, the onion should be only slightly browned.

Soaked in spices and rolled in flour and egg, put the liver in another pan with heated vegetable oil, 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 onion.

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

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

Note to the owner:

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

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 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 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 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. 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.

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 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 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. 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. 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.

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 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.

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).
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.

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;
ground black 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 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.

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 don’t want to fry in oil (and for some people it’s impossible for health reasons), but they want to taste a delicious dish. 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

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

Ingredients:

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

We definitely add carrots to this dish, it absorbs the specific smell of chicken liver.
I also want to note that we add salt and seasonings only at the very end of cooking.

Cooking:

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

Onion cut into half rings or quarters of rings.

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

Put another frying pan over medium heat, add a little vegetable oil and heat it up. Roll the chopped pieces of chicken liver in flour, put in hot oil and quickly fry for about two minutes, stirring until they turn white and lightly browned. Salt, I repeat, until it is necessary.

We spread the onion with carrots on the liver.

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

Then remove the lid, add sour cream, salt, pepper and nutmeg. I always add a pinch of nutmeg to sour cream and creamy sauces, he does creamy taste these sauces are especially expressive.

To make more gravy, add about a quarter or a third of a glass hot water from a teapot. 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 brew for 10-15 minutes.
Any garnish will do 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 easy!

Meat by-products are much cheaper than the meat itself. One of the most affordable products is chicken liver. Not all housewives treat her with due respect, including dishes from her in the family menu. The liver is rich in B vitamins, vitamin A and weight beneficial trace elements. It has a low calorie content, is well absorbed by the body. Properly cooked, it will be not only healthy, but also tasty: soft, tender, fragrant. Chicken liver stewed in sour cream is a success even for novice cooks.

Cooking features

Cooking chicken liver stewed in sour cream is simple and fast process. In order to get a delicious dish, you do not need to have outstanding skills. It is enough to know a few points and follow the instructions in the recipe.

You can stew fresh or frozen chicken liver in sour cream. The frozen product will cost less, but will be a little less juicy. The difference will be almost completely imperceptible if the liver is allowed to thaw in the refrigerator, without a sharp temperature drop. Do not speed up the defrosting process by heating the product in the microwave or immersing it in warm water.
Whether you buy chilled or frozen liver, it's important to make sure it's good. It should not have pronounced yellow-green spots, have a bitter or sour smell - these are signs that the product is spoiled.
Chicken liver stewed in sour cream is more delicious if it is fried beforehand. If you are on a diet, it is advisable to skip this step in order to reduce the calorie content of the finished dish. The stewing time of a product that has not been fried should be increased by 5-10 minutes.
To give the dish juiciness, you can add vegetables, mushrooms to it.
Fresh herbs, dried spices and peppers can give the chicken liver a seductive aroma, make its taste more attractive.

The technology for preparing chicken liver in sour cream is simple. If you take into account the above features of the choice and preparation of the product, the result will be impeccable, even if you do not have culinary experience.

A simple recipe for chicken liver stewed in sour cream

chicken liver - 0.5 kg;
sour cream - 0.2 l;
flour - 50 g;
water - 100 ml;
butter - 40 g;
vegetable oil - 40 ml;
salt, pepper, fresh or dried herbs - to taste.

Cooking method:

Rinse the liver, let it dry.
Heat the oil in a frying pan, put the pieces of liver in it and fry until the offal acquires a light shade.
In a separate frying pan, melt the butter, fry the flour in it.
Put sour cream, salt, add herbs and spices, stir.
After a couple of minutes, put the fried liver in sour cream, add water, mix.
Cover the pan with a lid. Stew chicken liver in sour cream for 15-20 minutes over low heat.

As a side dish, chicken liver stewed in sour cream is best suited mashed potatoes and pasta.

Chicken liver stewed with onion and garlic

chicken liver - 0.5 kg;
onions - 100 g;
garlic - 2 cloves;
sour cream - 150 ml;
water - how much will go;
fresh herbs - 50 g;
nutmeg - on the tip of a knife;
salt, black ground pepper - to taste;
vegetable oil - 40 ml.

Cooking method:

Prepare the liver by washing and drying it.
Crush the garlic with a press, mix with sour cream.
Add salt, pepper, nutmeg to sour cream, mix.
Free the onion from the husk. Cut into thin half rings.
Chop the greens with a knife. Parsley and cilantro work well.
Pour oil into a preheated pan, put onion in it, fry until golden brown.
Put the liver in the pan, fry it for a couple of minutes over medium heat, then reduce the intensity of the flame, cover the pan with a lid. Extinguish the liver for 5-7 minutes in its own juice.
Dilute sour cream with water. Add to liver. Continue simmering for another 10 minutes.
Add sour cream, stir. Simmer for another 5 minutes and remove from heat.
Before serving, generously sprinkle the liver with chopped herbs.

Chicken liver stewed in sour cream garlic sauce turns out tender and fragrant. The dish will remain tasty, even if garlic is excluded from the recipe.

Chicken liver stewed in sour cream with carrots and onions

chicken liver - 0.6 kg;
sour cream - 150 ml;
hot water - 150 ml;
vegetable oil - 60 ml;
carrots - 100 g;
onions - 150 g;
bay leaf - 2 pcs.;
ground paprika - 5 g;
salt - to taste.

Cooking method:

Wash the liver. Let her dry. Large specimens cut into 2-3 parts.
Peel the onion, cut into thin half rings.
Carrots, peeled, grate on a coarse grater.
Pour half the oil into the pan. Warm up.
Put the vegetables and fry them over low heat until soft, put on a plate.
Increase the heat, add oil, put the liver in the pan. Fry until crispy.
Salt, sprinkle with paprika, add laurel leaves. Cover with fried vegetables. Put sour cream on top, pour hot water.
Turn off the heat, cover the pan with a lid.
Simmer the liver, stirring occasionally, for 15 minutes.

Chicken liver stewed in sour cream with vegetables is juicy and soft. You can serve it with any side dish, including rice, buckwheat, beans.

Chicken liver stewed in sour cream with mushrooms

chicken liver - 0.5 kg;
onions - 150 g;
sour cream - 100 ml;
fresh champignons - 0.2 kg;
salt, spices - to taste;
water - 100 ml;
vegetable oil - how much will it take.

Cooking method:

Prepare the liver by washing it and cutting into pieces.
Wash the mushrooms, blot with a napkin, cut into thin plates.
Onion, freeing from the husk, cut into medium-sized cubes.
Put the onion in the hot oil, fry it for a couple of minutes.
Add mushrooms and liver.
Fry them over medium heat, stirring, until excess liquid evaporates from the pan and the liver becomes lighter.
Mix sour cream with water, spices.
Pour the liver with mushrooms with the resulting mixture, simmer them over low heat for 15 minutes. If necessary, water can be added during the extinguishing process.

Chicken liver dish according to this recipe is hearty and tasty. It is liked even by many of those who are not too fond of the liver.

It is easy to stew chicken liver in sour cream. With this method of cooking, it turns out tender and juicy. The taste and aroma of the finished dish depends on the specific recipe.