Chicken liver in sour cream with onions in a frying pan

Chicken liver in sour cream with onions in a frying pan is a very easy to prepare, healthy and satisfying hot dish. Chicken liver is a very valuable by-product. Due to its high iron content, it can cope with anemia. And a substance such as heparin will help in the prevention of cardiovascular diseases and myocardial infarction. The balance of microelements in it will help improve metabolism.

Chicken liver in sour cream sauce with onions in a frying pan

Chicken liver is very easy to prepare for heat treatment, because you don’t have to soak it in milk or water, or remove the film, which is not so easy to do.

1. 
   How to cook chicken liver in sour cream and onions in a frying pan? Prepare your liver. If you have it frozen, then defrost it in the refrigerator first.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 and allow excess liquid to drain. Then remove the streaks of fat and cut the liver into small pieces of your usual size.
2. 
   Peel and rinse the onions. It is better to cut the onion into small cubes or fairly 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 in color.
3. 
   Remove the fried onions from the frying pan onto a separate plate, and fry the pieces of chicken liver in the frying pan. This will take about 5 minutes.
4. 
   Return the fried onion to the pan, add sour cream, stir and leave to simmer over low heat, covering with a lid. After 15 minutes, add flour to thicken the sauce. Also add salt and black pepper. It is better to add salt and spices at the end of the heat treatment, since salt added at the beginning of the cooking process stimulates the liver to release its juice and make it tough. Mix well and simmer for another 5 minutes.
5. 
   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 also make an excellent company with these ingredients. They will make the dish juicy, together with spices they will 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.
• Onions – 1 pc.
• Water – 1 tbsp.
• Carrots – 2 pcs.
• Sour cream – 50 gr.
• Flour – 1 tbsp.
• 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 cut it into half rings.

2. Peel the carrots (it’s very convenient to do this with a special vegetable peeler), rinse and grate. If you have a food processor on 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 heats up and combines, reduce the heat and sauté the onions and carrots in the pan. Stir the vegetables, cover and simmer for 10 minutes.

4. While the vegetables are stewing, let's get to the main ingredient. If you have a frozen liver, then first let it thaw naturally. Do not pour hot water on it or defrost it in the microwave. You will only spoil the taste of the finished product and make it tough. The liver should be washed. It is convenient to do this in a colander, since after washing the liver can be left to drain in it. You can also transfer the liver to paper towels, which will absorb excess moisture. Then cut the liver into pieces, removing any fatty layers.

5. The prepared liver must be sent to the vegetables that have been stewed during this time, having first made room for it in the middle of the frying pan. Cover with a lid 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. Mix thoroughly and leave to simmer covered for 5 minutes.

7.All we have to do is 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. This liver goes perfectly 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 frying pan. The already tasty main product will be enriched with the aroma of champignons and onions, and the gravy with sour cream, which will soak 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.
• Onions – 2 pcs.
• Sour cream – 200 gr.
• Butter - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Peel the onion, wash it and cut it into fairly large cubes (try to cut the onion and garlic on a separate cutting board because of their strong taste and strong aroma, which can be difficult to completely get rid of later).

2. Heat the frying pan, reduce the heat and put butter in it (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 caps of the champignons are large, then it is advisable to peel them, then rinse and cut into pieces.

4. Place the chopped mushrooms in the frying pan with the onions, increase the heat and immediately cover with a lid.When cooked, champignons release 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. Tackle the liver. If you use frozen liver, it must be thawed in advance under natural conditions (preferably in the refrigerator). Rinse it, let it drain, placing it in a colander. Cut into pieces, while not forgetting to remove layers of fat.

6. While you were preparing the liver, the onions and mushrooms were stewed and the required amount of juice was released. Remove the lid and move the mushrooms and onions to the edges of the pan, freeing the center for the liver.

7. Place the liver in the vacated space and close the lid again. Simmer for a total of 10 minutes, stirring the liver 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, you can pour in a little boiled water. Simmer until done for 25-30 minutes.

9. Now the chicken liver with mushrooms and onions in sour cream sauce is ready. 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, onion and garlic turns out very aromatic. It can easily serve as a full meal. I advise you to stock up on delicious bread or baguette, as you will soak up the liver sauce to the last drop.

Cooking time: 45 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Chicken liver – 0.5 kg
• 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 them and chop them. Rinse the liver, dry it in a colander or place on paper towels. In a separate container, mix wheat flour, salt and black pepper to taste.

2. Heat a frying pan and melt the butter in it. Dip each piece of liver into 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 release juice and instead of fried it will turn out to be stewed. Then transfer to a plate. It is very convenient to turn over and transfer pieces of liver with kitchen tongs.

3. When all the liver is fried, add the onion to the frying pan (if there is no oil left after frying the liver, add a little to the frying pan). Fry over medium heat for about 5 minutes. Then add the garlic and flour with spices remaining after crumbling the liver (it will be enough to add 2 tablespoons of flour). Stirring, cook for 4 minutes. It's time for sour cream. Place it in the pan with the onions and garlic. Stir until the sour cream dissolves.

4. Let the mixture boil and return the liver to it. Stir again, bring to a boil and, stirring, cook for just a minute. Then turn off the stove and keep the liver covered for another 5 minutes.

5. Serve the finished liver in sour cream sauce with garlic and onions in a deep plate, do not skimp on the sauce. If desired, sprinkle with fresh herbs (don't forget to wash them first).

Bon appetit!

Tender chicken liver in a sauce made from flour, sour cream and onions

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

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Chicken liver – 1 kg
• Onions – 2 pcs.
• Sour cream – 3 tbsp.
• Flour – 1 tbsp.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste
• Water – 100 ml

Cooking process:

1. If you have a frozen liver, then first defrost it naturally, that is, in the refrigerator or at room temperature, if the apartment is not very hot. But still, it is better to give preference to chilled liver. It makes dishes more tender and juicy. Rinse the liver and let it dry. Cut each piece into 3-4 pieces, cutting out the fatty segments and checking for the presence of bile, which can spoil the taste of the entire dish.

2. Pour vegetable oil into the frying pan, heat it up and transfer the liver into it.

3. While the liver is frying, work on the onions. Peel it, rinse and cut into half rings. At this time, do not forget to stir the liver.

4. Once the whole liver turns brown, add chopped onion to it. Stir to combine.

5. Wait 3 minutes and pour in water. It should not cover the entire liver.

6. Then add the flour and immediately stir vigorously so that lumps do not form. It is thanks to 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 introduce salt, the softer the finished product will be.

8. Chicken liver with gravy is ready. To make your childhood memories brighter, serve mashed potatoes as a side dish.

Bon appetit!

Liver stewed in sour cream with champignons, 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. Properly 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
• Onions – 2 pcs.
• Champignons – 200 gr.
• Carrots – 1 pc.
• Sour cream – 150 gr.
• French mustard – 1 tbsp.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Wash and dry the liver. Then cut into 2-3 pieces, not forgetting to remove the fat layers.

2. Peel the mushrooms (if necessary, remove the skin from the caps), wash and cut into small pieces.

3. Peel the onion and rinse. Cut each onion into 4 parts, then cut into rings.

4. Wash the carrots and peel them using a vegetable peeler. Cut into pieces or three on a grater.

5. Heat the vegetable oil in a frying pan, add carrots and onions to it. Stirring, sauté until soft. Then add the champignons, stir and cover with a lid. Cook for 5-7 minutes. Under a covered lid, vegetables and mushrooms will release more juice needed for the sauce.

6. Sprinkle mushrooms and vegetables with flour. Stir and fry together for just a minute.

7. Place the prepared chicken liver, sour cream, French mustard into the frying pan, salt and sprinkle with ground black pepper. 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 time is enough for it to cook.

8.The most tender liver in sour cream with champignons, carrots and onions is ready.

Bon appetit!