Chicken liver in sour cream with onions in a pan - 6 step by step recipes

Chicken liver is a very valuable by-product. Due to its high iron content, it is able to cope with anemia. And such a substance as heparin will help in the prevention of cardiovascular diseases and myocardial infarction. The balance of trace elements in it will help improve metabolism.

Chicken liver in sour cream sauce with onions in a pan

Chicken liver in sour cream sauce with fried onions is a very easy to prepare, healthy and satisfying hot dish. Chicken liver is very easy to prepare for heat treatment, because you do not have to soak it in milk or water, and also remove the film, which is not so easy to do.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 4.

• 
  Prepare your liver. If you have it frozen, then first defrost it in the refrigerator. I would like to note that if possible, still give preference to chilled liver, it will be more tender and tasty than frozen. Rinse the chicken liver, let the excess liquid drain. Then remove the streaks of fat and cut the liver into small pieces of your usual size.
• 
  Peel and rinse the onions. It is better to cut the onion into small cubes or rather thin rings. After cutting, the rings will need to be disassembled into segments. Heat sunflower oil in a frying pan, pour chopped onion onto it. Fry until amber.
• 
  Remove the fried onions from the pan onto a separate plate, and fry the chicken liver pieces in the pan. In time it will take about 5 minutes.
• 
  Return the fried onions to the pan, add sour cream there, stir and leave to simmer over low heat, covered with a lid. After 15 minutes, add flour to thicken the sauce. Season with salt and black pepper. It is better to salt and add spices at the end of the cooking process, since the salt added at the beginning of the cooking process stimulates the liver to release its juice and makes it hard. Stir well and simmer for another 5 minutes.
• 
  Chicken liver in sour cream sauce with onions is ready. Serve it with rice, buckwheat or mashed potatoes.

Bon Appetit!

Juicy chicken liver stewed in sour cream with onions and carrots

Chicken liver's best friend is onions, but carrots will also be a great companion for these ingredients. They will make the dish juicy, along with spices, add a pleasant aroma and improve the taste of the main product.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Chicken liver - 0.5 kg
• Flour - 1 tablespoon
• Bulb onions - 1 pc.
• Water - 1 tbsp.
• Carrots - 2 pcs.
• Sour cream - 50 gr.
• Butter - 20 gr.
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste
• Dried herbs to taste

Cooking process:

1. Peel and rinse the onions. Cut it in half and then chop it into half rings.
2. Peel the carrots (it is very convenient to do this with a special vegetable peeler), rinse and grate. If you have a food processor close at hand, you can use it.
3. Heat a frying pan on the stove, put a piece of butter in it, and then pour in the vegetable oil.When the oil has warmed up and combined, reduce the heat and send the onions and carrots to sauté in a skillet. Stir the vegetables, cover and simmer for 10 minutes.
4. While the vegetables are stewing, let's tackle the main ingredient. If you have frozen liver, let it thaw naturally beforehand. Do not pour hot water over it, do not defrost it in the microwave. You will only spoil the taste of the finished product and make it tough. The liver should be flushed. It is convenient to do this in a colander, since after rinsing the liver can be left to drain in it. You can also place the liver on paper towels to absorb excess moisture. Then cut the liver into pieces, while removing the fatty layers.
5. The prepared liver must be sent to the vegetables that have been stewed during this time, having previously made room for it in the middle of the pan. Cover and simmer for 5 minutes. Then stir and keep on fire for another 2-3 minutes.
6. Add spices, dried herbs (in this case dill) and salt to the liver with vegetables. Add flour. Stir well and leave to simmer under the lid for 5 minutes.
7. It remains for us to add sour cream and pour in water. Then mix everything again and simmer, stirring occasionally, until the sauce thickens. Cover with a lid, turn off the heat and leave on the stove for 10 minutes.
8. The finished dish can be served at the table. This liver goes well with mashed potatoes. For many, this is a childhood memory.

Bon Appetit!

A simple and delicious recipe for chicken liver in sour cream with onions and mushrooms

We offer a very tasty and satisfying recipe for chicken liver stewed in a pan. The already tasty main product will be enriched with the aroma of champignons and onions, and the sauce with sour cream, which will saturate all the ingredients of the dish, will make it unusually juicy and tender.

Cooking time: 60 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Chicken liver - 0.5 kg
• Champignons - 400 gr.
• Bulb onions - 2 pcs.
• Sour cream - 200 gr.
• Butter - for frying
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Peel the onions, wash them and cut them into large enough cubes (try to cut the onions and garlic on a separate cutting board because of their bright taste and strong aroma, which will be difficult to get rid of later).
2. Preheat a skillet, reduce heat, and add butter (a piece the size of a walnut). When the oil is distributed in the pan, add the onion and cook until translucent. Stir occasionally.
3. While the onions are sautéing, prepare the mushrooms. If the mushroom caps are large, then it is advisable to peel them, then rinse and cut into pieces.
4. We send the chopped mushrooms to the pan to the onion, increase the heat and immediately cover with a lid. During heat treatment, champignons give off a lot of juice, in this recipe we need it for the sauce. Therefore, thanks to the lid, we will not let it evaporate.
5. Take care of your liver. If you are using frozen liver, then it must be defrosted beforehand in natural conditions (preferably in the refrigerator). Rinse it, let it drain in a colander. Cut into pieces, while remembering to remove the layers of fat.
6. While you were preparing the liver, the onions and mushrooms were stewed and given the right amount of juice. Remove the lid, slide the mushrooms and onions to the edges of the pan, freeing the center for the liver.
7. Put the liver in the vacated space and close the lid again. Simmer for a total of 10 minutes, stirring occasionally in the middle of the pan, without touching the onions and mushrooms.
8. Then add salt, pepper, add sour cream and mix well. If you see that the juice of mushrooms and onions is not enough, then you can pour in a little boiled water. Simmer until tender, 25-30 minutes.
9. So the chicken liver is ready with mushrooms and onions in sour cream sauce. Serve with your favorite side dish.

Bon Appetit!

How to cook chicken liver with sour cream, onions and garlic?

Chicken liver, cooked in tandem with sour cream, onions and garlic, turns out to be very aromatic. She can safely serve as a full-fledged dish. I advise you to stock up on delicious bread or a baguette, since you will soak the sauce from the liver to the last drop.

Cooking time: 45 min.

Cooking time: 35min.

Servings: 6.

Ingredients:

• Chicken liver - 0.5 kg
• Bulb onions - 3 pcs.
• Garlic - 2 cloves
• Sour cream - 300 gr.
• Flour - 100 gr.
• Butter - for frying
• Salt to taste
• Ground black pepper - to taste
• Fresh herbs - optional

Cooking process:

1. Prepare all the main ingredients. Peel the garlic and onion, rinse and chop. Rinse the liver, drain it in a colander or place it on paper towels. In a separate bowl, combine wheat flour, salt and black pepper to taste.
2. Heat a skillet and melt the butter in it. Dip each piece of liver in a mixture of flour and spices and fry in oil on both sides until golden brown. Do not fry a large amount of liver at the same time, it will let out the juice and instead of fried it will turn out to be stewed. Then transfer to a plate. It is very convenient to turn and transfer liver pieces with kitchen tongs.
3. When the whole liver is fried, send the onions to the pan (if there is no oil left after frying the liver, add a little to the pan). Fry over medium heat for 5 minutes. Then add the garlic and flour with spices left over after the liver has been rolled (it will be enough to add 2 tablespoons of flour). Cook for 4 minutes, stirring occasionally. It's time for sour cream. Place it in a skillet with the garlic and onion. Stir to dissolve the sour cream.
4. Let the mass boil and return the liver to it. Stir again, bring to a boil and, stirring occasionally, cook for literally a minute. Then turn off the stove and keep the liver covered for another 5 minutes.
5. Serve the cooked liver in sour cream sauce with garlic and onions in a deep plate, do not spare the sauce. Sprinkle with fresh herbs if desired (remember to wash them first).

Bon Appetit!

Tender chicken liver in a gravy of flour, sour cream and onions

For many, chicken liver with gravy is a childhood memory. And this dish was not cooked by the best cook in your life, your mother, but your aunt is the cook in kindergarten. Prepare this simple dish and return at least for lunchtime to childhood, when the grass was greener, and the trees are taller, and the sky is bluer.

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Chicken liver - 1 kg
• Bulb onions - 2 pcs.
• Sour cream - 3 tablespoons
• Flour - 1 tablespoon
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste
• Water - 100 ml

Cooking process:

1. If you have frozen liver, then first defrost it naturally, that is, in the refrigerator or at room temperature, if the apartment is not very hot. Still, it is better to give preference to chilled liver. It makes dishes more tender and juicy. Rinse the liver, let dry. Cut each piece into 3-4 pieces, cutting out the fat segments and checking for bile that can spoil the taste of the whole dish.
2. Pour vegetable oil into a frying pan, heat and transfer the liver to it.
3. While the liver is fried, tackle the onions. Peel it, rinse it and cut it into half rings. Remember to stir the liver at this time.
4. Once the entire liver is brown, add the chopped onion to it. Stir to combine.
5. Wait 3 minutes and pour in water. It doesn't have to cover the entire liver.
6. Then add flour and immediately stir vigorously so that no lumps form. It is thanks to the flour that the gravy will be thick.
7. As soon as you mix the liver after adding flour, add sour cream and mix again. At the very end, add salt and pepper to the dish. The later we add salt, the softer the finished product will be.
8. Chicken liver with gravy is ready. For childhood memories, serve mashed potatoes as a garnish.

Bon Appetit!

Liver stewed in sour cream with mushrooms, onions and carrots

The main secret of cooking liver is the minimum heat treatment time. The less we cook, the tastier the dish we get. Correctly fried liver will be tasty and tender, mushrooms will give it an amazing taste, and together with onions and carrots will provide juiciness.

Cooking time: 40 min.

Cooking time: 35 min.

Servings: 5.

Ingredients:

• Chicken liver - 0.5 kg
• Bulb onions - 2 pcs.
• Champignons - 200 gr.
• Carrots - 1 pc.
• Sour cream - 150 gr.
• French mustard - 1 tablespoon
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. We wash the liver, dry it. Then we cut into 2-3 pieces, remembering to remove the fat layers.
2. We clean the mushrooms (if necessary, remove the skin from the caps), rinse and cut into small pieces.
3. We clean the onion, rinse it. Cut each onion into 4 pieces, then cut into rings.
4. We wash the carrots, peel them with a vegetable peeler. Cut into pieces or three on a grater.
5. We heat the vegetable oil in a frying pan, send carrots and onions to it. Stir until soft. Then add the mushrooms, mix and cover. Cooking for 5-7 minutes. With the lid on, vegetables and champignons will give out more juice needed for the sauce.
6. Sprinkle flour on mushrooms and vegetables. Mix and fry together for just a minute.
7. We send prepared chicken liver, sour cream, French mustard to the pan, salt and sprinkle with black pepper. We mix all the ingredients, cover the pan with a lid and cook for about 5 minutes. Since the liver is cut into small pieces, this is enough time for it to cook.
8. Delicate liver in sour cream with mushrooms, carrots and onions is ready.

Bon Appetit!