Chicken liver stewed in sour cream with onions and carrots

One of the light and delicious dishes is chicken liver in sour cream. As a side dish, you can boil any cereals, pasta, rice or potatoes.

The liver contains important microelements, including iron, folic acid, potassium, magnesium. It is believed that it has a special taste, and not everyone eats it, especially children. But if you do everything right, even the most sophisticated gourmet will love it.

In addition, this offal is valued by those who watch their figure, as it is low in calories - 136 calories per 100 grams.

My family has interesting recipes for this product that even children enjoy eating, and I will share them.

Chicken liver has some differences from pork and beef, it is that it is not necessary to soak it in milk or peel off the white film from it to remove the bitterness.

Stewed chicken liver with carrots, onions and sour cream - step-by-step recipe

In order for the dish to be tasty, you should apply a few simple secrets, with the help of which it will turn out aromatic and juicy.

This product can be prepared with various vegetables, but the most compatible are onions and carrots. It is with these products that our dish will be prepared.

To prepare you need:

0.5 kg chicken liver;
1 tbsp. l sifted flour;
1 PC. onions;
250 ml water;
2 pcs. carrot;
20 gr. butter;
50 gr. sour cream;
20 gr. sunflower oil;
Ground black pepper to taste;
Salt to taste;
Dried dill to taste.

Cooking process:

1. The onion head should be peeled and chopped into thin half rings. The half rings can be pre-marinated in vinegar and then used. Pickled onions will give the dish a special taste.

2. The carrots also need to be washed and peeled, and grated on a medium grater.

3. Place a frying pan over medium heat and pour in sunflower and butter. As soon as the frying pan is hot, add onions and carrots, stir and leave covered for 8-9 minutes.

4. The offal must be washed and cut into pieces. The bile ducts must be removed; they will add bitterness to the dish. This recipe can be used fresh or frozen. If you use frozen, you need to defrost it in the refrigerator.

Important! Do not use hot water or a microwave for defrosting, otherwise the product will lose its taste.

5. The washed and chopped product should be added to the vegetables and salted. Simmer with the lid closed until the color of the liver changes.

6. Now flour is poured into the dish, and all the spices and herbs are added. The ingredients are mixed and simmered under the lid for 5 minutes.

7. At the end, water is poured into the dish and sour cream is laid out. Everything is mixed and covered with a lid, simmer until the gravy begins to thicken. After the gravy thickens, the fire is extinguished and the dish is infused for about 10-15 minutes. Now you can serve it with your favorite side dish.

Here's a simple recipe that won't take much time.

Video

An offal such as liver, in my opinion, is a source of fantasy for any housewife. After all, there are so many liver recipes, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, its beneficial properties. And it doesn’t matter what kind of liver you use: beef or chicken. Both specimens possess elements that are very necessary for humans. Beef is a dietary product containing a large amount of retinol and B vitamins. Chicken contains folic acid and also helps strengthen the immune system. Therefore, which liver to choose is up to you, and you can prepare it according to one recipe.

Today I will make a wonderful dish from chicken liver with vegetables and creamy sauce, namely, I will stew the offal with carrots, onions and sour cream. To do this, I will take: olive and butter for stewing vegetables, onions and carrots themselves, as well as chicken liver, for gravy you will need sour cream, flour and water, for spices - ground black pepper, salt, dried dill and garlic.

The ingredients for making stewed liver with sour cream, carrots and onions are prepared, let's get started!

Cut the onion into thin half rings.

Grate the carrots on a fine grater.

Heat the frying pan, add butter, pour in olive oil.

Transfer the prepared vegetables to the frying pan.

Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).

We wash the liver and, if necessary, cut it into small pieces.

Transfer the liver to the stewed vegetables and add salt to taste.

Simmer everything together until the liver is almost completely cooked (10-15 minutes).

Then add the following ingredients: flour, black pepper, dried dill and garlic.

Stir and keep on fire for about 5 minutes. Pour water into the pan and add sour cream.

Stir and simmer for another 10 minutes until the gravy thickens.

After the specified time, the gravy will become more homogeneous. Turn off the heat and leave it covered for 10-15 minutes to get a richer taste.

Stewed liver with sour cream, carrots and onions is ready!
Bon appetit! step-by-step recipe with photos
The sweetish delicate taste of stewed liver is loved by many, and you should not drown it out with any spices: only additives in the form of vegetables have the right to be next door.

To prevent this most valuable by-product from being tough, proper preparation is important. You should not cut it into thin pieces: the ideal “format” for stewing is medium-sized cubes, which allow you to retain maximum moisture and softness.

The prepared liver is placed in a very hot frying pan, but then the heat is reduced. This technique causes the outer layers of the protein to fold, preventing the meat juice concentrated inside from leaking out.

Chicken liver stewed in sour cream with vegetables in a slow cooker

This product is very capricious, because if you set the wrong temperature or keep it in a frying pan for a long time, it can become dry and not tasty. But the recipe in a slow cooker does not contain such problems, because the liver will be stewed at a low temperature. Even a novice housewife can handle this recipe.

Ingredients:

0.6 kg chicken liver (fresh or defrosted);
250 gr. sour cream;
1 PC. carrots;
20 gr. sunflower oil;
1 PC. large carrots;
1 gr. ground coriander;
Salt and ground black pepper to taste.

Cooking process:

1. The onion should be peeled and chopped, the carrots should be washed and grated. Sunflower oil is poured into the multicooker and onions and carrots are added. Select the “Fry” mode for 5 minutes.

2. While the vegetables are fried, the liver must be washed and cut into small pieces. Then send it to the fried vegetables and add salt and spices. The multicooker is closed and all products are fried for another 4-5 minutes.

3. Now you should put sour cream in the dish and switch the multicooker to the “Stew” mode. In this mode, the dish should be cooked for 20 minutes. In this case, you should use high-fat sour cream, or even better, homemade sour cream, then the sauce will be homogeneous. If the fat content is less than 20%, the sauce may form flakes.

Serve a simple and tasty gravy preferably with mashed potatoes.

Bon appetit!

Cooking features

Knowing a few things will allow you to cook beef liver in sour cream quickly and tasty, preserving maximum of its beneficial properties.

Fresh beef liver is tastier, but frozen beef can also be stewed. The main thing is not to expose it to sudden temperature changes. Thawed in the refrigerator, it will retain its structure.
The darker the beef liver, the longer it lasts. The freshest possible product resembles ripe cherries in color.
Pay special attention to the primary treatment of the liver. It is necessary to remove films and veins from it, since they are dense and will make the finished dish tough, even if it is prepared according to the best recipe.
To eliminate the bitter taste that beef liver may have, it is soaked in water or milk. The second option is preferable. Soaking time is 1–2 hours. After this, the product must be rinsed again and dried with napkins.
Liver stewed in sour cream will be tastier if it is pre-fried and breaded in flour. However, this manipulation will affect the calorie content of the finished dish. If you are on a diet, skip frying and increase the stewing time for the liver by 5-10 minutes.
Fresh herbs, spices, and dried herbs will add a pleasant aroma to the dish.
The inclusion of vegetables will make the snack more juicy, tender, and aromatic.

Mashed potatoes are best as a side dish for liver stewed in sour cream. It can be replaced with pea puree, buckwheat, pasta, and vegetable stew.

A simple and delicious recipe for stewed chicken liver with sour cream, onions and carrots in the oven

Another simple and tasty method of preparing chicken offal is to bake it in the oven with sour cream. Sour cream allows this product to remain soft and tender. And the cooking process does not take much time.

Required ingredients:

0.7 kg chicken liver;
2 pcs. onions;
1 PC. large carrots;
35 gr. vegetable oil;
200 gr. sour cream with a fat content of at least 20%;
Ground salt and pepper to taste;

Cooking steps:

1. The liver should be rinsed well in water, and the bile ducts, if any, should be removed. Bile must be removed, it will give the dish an unpleasant bitterness. Now the product should be cut in half.

2. Carrots are washed, peeled and cut into small circles. Peel the onion and cut into thin half rings. The cutting should be done thinly, otherwise the vegetables will not bake well and will be rough.

3. The liver is laid out in a baking dish, oil, salt and pepper are added, everything is thoroughly mixed. The resulting product should be distributed over the form.

4. Place carrots and onions on top in an even layer. Many people pre-pickle the onions in vinegar, but in this case you shouldn’t do this, since they are not fried, but baked. Place sour cream on top of the dish and spread it in an even layer.

5. The form is covered with foil and sent to the oven. The dish should be baked at 200 degrees for 25-30 minutes. The sour cream will turn golden brown on the dish, while the liver will remain juicy and tender.

Before serving, the dish can be sprinkled with chopped herbs.

Cook with pleasure!

How to fry chicken liver in sour cream sauce in a frying pan

Homemade food is several times tastier and better than what we are served in cafes or restaurants. For loved ones, we cook with great love. Therefore, chicken liver in sour cream sauce, prepared in your own kitchen, is a dish that will definitely please your whole family.

You will need:

2 onions;
50 ml refined oil;
pepper, herbs, salt - all to taste;
60 g wheat flour;
70 g sour cream (preferably 20%);
0.5 kg frozen chicken liver.

To stew the liver, you will need 20 minutes, the value of one serving is 299 kcal.

How to prepare the dish:

Step 1.

First, cut the onions into small cubes and fry in hot oil.

Step 2.

Also chop the prepared liver into small pieces. Add salt and pepper to taste, then roll the pieces in flour. Fry separately from the onion. The liver is almost ready, all that remains is to make a sour cream sauce that will add flavor to it.

Step 3.

Place the chicken liver into a small saucepan, add lightly fried onions, sour cream and a little water or broth. Cover the pan with a tight lid and simmer over low heat for no more than 10 minutes.

Step 4.

Place the finished liver on a plate, pour over the sauce and garnish with any herbs of your choice.

Recipe for chicken liver stewed in sour cream and milk

When there is no time to prepare dinner, stewed liver with vegetables will be a unique recipe. And if you add sour cream and milk, the taste will be simply amazing. This dish is also called liver in white sauce. It is very simple to prepare.

Required ingredients:

0.6 kg of fresh chicken liver, frozen can be used;
200 ml milk;
125 gr. sour cream with a fat content of at least 20%;
2 pcs. onions;
1 PC. medium carrots;
40 gr. butter;
Ground pepper and salt to taste.

Cooking process:

1. Onions and carrots are washed and peeled, the onion should be cut into half rings, and the carrots into thin strips. Place a frying pan with butter on medium heat, then add chopped vegetables, mix and simmer under the lid for 4-6 minutes.

2. The offal is washed and cut in half. Do not grind it too much, otherwise it will be overcooked, dry and tough. Fry for about 7 minutes with the lid closed. And don't forget about regular stirring.

3. Now add salt, spices, sour cream, and milk to the dish and mix everything thoroughly. Bring to a boil, reduce heat and cover with a lid. The products should be extinguished for 2-3 minutes, and the fire should be turned off. You should not salt the liver before frying, it will draw juice from the liver and it will be dry. Salt is added at the end of cooking.

This dish is used as a gravy for any side dish. Bon appetit.

Secrets to making the perfect chicken liver

I have already outlined the main points of frying delicious liver above, but there are some subtleties that simply need to be emphasized. In general, remember and do not forget to put into practice:

Do not fry frozen chicken livers. It is better to stew such a product or use it as a filling for pies. You still won't get a tender dish by frying it. And it’s not even that the liver will lose the lion’s share of taste and aroma after sudden temperature changes. Freezing and thawing changes the structure of the liver, and it will not fry, but stew, releasing a lot of juice. For the same reason, salt is added at the very end.
The pan must be well heated before frying. How can I check this? When adding liver, does the frying pan “react” with a characteristic hiss? Gradually add the rest of the ingredients.
I used the word “gradually” above for a reason. There is no need to throw the entire chicken liver into the onion for frying. Post in small portions. Add all the cold liver at once - the temperature of the oil in the pan will drop. And your efforts from the previous point will go down the drain. And the consequences from the first rule will occur, that is, an excess amount of juice will be released.
To avoid drying out the liver, periodically test it for readiness. The easiest way is finger pressure. Ready liver is elastic, but denser to the touch than raw liver. And when pierced with a toothpick, clear juice should come out of it. Is there blood coming out? The liver is not ready yet.
Immediately transfer the fried liver to a serving dish. Just because you think the dish is ready doesn't mean the pan thinks the same. It retains heat even when the stove is turned off. These few minutes can be detrimental to the juiciness of the delicate product.
At the end of frying, you can add a little heavy cream or sour cream to the chicken liver. It will be tender and tasty.

Bon appetit!

1. Rinse the chicken liver thoroughly in running water and remove excess moisture with a paper towel. Cut off the fat, veins (if any) and cut into small pieces, although you can leave the liver whole.

2. Place the prepared onion, peeled and thinly sliced into rings (half rings), into a well-heated frying pan with half the sunflower oil.

3. Fry until golden brown. Then transfer to a separate bowl and add the remaining oil to the frying pan.

4. Pour flour into a plate, but do not add salt. Dip each piece of chicken liver in it before placing it in the pan. Often the liver is salted before frying or dipped in flour that is mixed with salt. This is mistake. The fact is that if you salt the liver too early, it will become tough and you will have to simmer it twice as long.

5. Over medium heat, fry the liver on both sides for several minutes.

Don't post a large amount at once. It’s better to fry several pieces at a time so that this process does not turn into boiling or stewing.

Take note!

If the liver “shoots” in a frying pan, then the reason is the high moisture content in it. That is, either a low-quality product was purchased, which was frozen several times, or after washing, the excess liquid did not have the opportunity to drain.

6. Place the fried liver on a plate and rinse the pan for the next stage of cooking. The fact is that the remaining breading during stewing will impart bitterness and a burning smell to the finished dish. Place the onion and liver in a clean frying pan and add about 100 ml of water. Now add salt and spices to taste, mix everything. Keep on low heat with the lid on for about 5 minutes.

7. Checking whether the liver is ready is very simple. There are two most popular ways. The first is when readiness is checked by pressing. But this option is only suitable for experienced cooks. For novice cooks, you can simply cut one of the pieces in half. If there is no blood inside, but only soft pink flesh, you can take a sample. The photo just shows you the complete readiness of the fried chicken liver.

After cutting a chicken carcass, by-products always remain. The most useful and most popular of them is liver. It is prepared in different ways, but most often, given the peculiarity of the product itself, frying is preferred. For this type of work, it is better to use a frying pan with a thick bottom and a non-stick coating. True, not everyone knows how to do this correctly. When starting work, you need to clearly know in advance how much to fry in a frying pan so that the end result meets all expectations.

Fried beef liver recipe with onions

Unlike chicken, beef liver has more vitamins and has a more pronounced taste. Some people find it a little bitter, but this can be easily removed with salt and spices. In addition, the large size of beef liver allows you to make not only stewed gravy, but also beautiful, juicy liver steaks with onions. To do this, wash the liver and dry it a little on a towel exactly as in the previous recipe. Cut it into 1.5-2 centimeter slices and roll thoroughly in a mixture of flour, salt and pepper. During this time, heat the frying pan. For frying, it is recommended to use olive oil, however, vegetable oil is also suitable. Place slices of liver rolled in flour into hot oil and cover them with onion, previously chopped into half rings. You can still pepper the top or add other spices. Fry for 10 minutes on each side - and you can serve it as a wonderful addition to side dishes.

With gravy

The second most important component of stewed chicken offal is the sauce, which not only forms the flavor bouquet of the liver, but also contributes to a particularly appetizing meal of the cooked food.

Preparation next.

What ingredients will you need?

The table lists the components required to create the dish:

Grocery list	Quantity
Olive/sunflower oil	of necessity
Bulb onions	3 pcs.
Chicken liver	650–700 g
Coarse salt, pepper	optional
Gravy
Tomato paste	200 g
Soy sauce	3 tbsp. l.
Starch (preferably potato)	2 tbsp. l.
Filtered water	200 ml
Granulated sugar	30 g
Coarse salt, pepper	taste

Step-by-step cooking process

Step-by-step preparation:

Initially, you need to process the chicken liver as usual, then divide it into about 3-4 parts.
Now you need to combine all the components required for the gravy in a separate bowl, season them with the desired amount of spices, then thoroughly mix the resulting sauce.
Next, you need to peel the vegetables, chop the onions into half rings, and chop the carrots into thin slices.
The resulting mass must be sautéed in a frying pan in preheated oil until soft, then add chopped pieces of liver to the contents of the container.
The resulting mixture needs to be quickly (about 3-5 minutes) fried with occasional stirring, then you need to pour the aromatic sauce over the products and distribute it among the combined components.

At the last stage of cooking, stewed chicken liver with onions and carrots should simmer over low heat for about 8-10 minutes. in a sealed container with periodic stirring of the composition.

Serving rules, suitable side dish

Place the hot liver along with the gravy in a deep serving bowl. Serving food this way will allow you not only to feast on pieces of liver, but also to enjoy dipping slices of fresh bread with an appetizingly crispy crust into the sauce.

How to fry liver in wine sauce

This dish is for those who care about proper nutrition, but do not want to deny themselves fried food. The main trick is that we recommend frying the liver on the grill.

Required:

0.8 kg of fresh liver;
celery (2 small roots);
100 ml refined oil;
200 g dry wine (red);
onion and bay leaf;
add pepper and fine salt to taste.

Total cooking time - 40 minutes. One serving (100 g) contains 260 kcal.

How to cook:

Step 1.

Preheat the oven to 180 Cº.

Step 2.

Rinse the liver, dry it and place it whole on a baking sheet;

Step 3.

Prepare the marinade: combine onion and celery, chopped in a blender, add pepper, broken bay leaf, salt, refined oil and mix everything. Pour in the wine and stir again.

Step 4.

Pour the marinade over the prepared liver and leave for 25 minutes.

Step 5.

Cook in the preheated oven for 8 minutes, basting with pan juices.

Step 6.

Turn on the grill in the oven and leave the liver under it for another 5 minutes.

How to cook chicken liver in cream

I really love dishes using chicken liver. First of all, it's accessible. Chicken liver is cheaper than beef liver. Secondly, it is easy, because such a dish is prepared extremely quickly and, of course, it is very tasty.

We will need:

Chicken liver - 500 grams
Onions - 1-2 pieces
Cream 10-20% - 250 milliliters
Salt, spices - to taste
Vegetable oil - 50 milliliters

Preparation:

To prepare chicken liver in cream, you need to wash it well, remove (if any) bile sacs and excess chaff. Rinse the liver again, then let the water drain. Heat the pan well. Add some vegetable oil to it. Place and fry the liver well. You can cover it with a lid.

Chop the onion as desired. You shouldn't pay special attention to him. During the stewing process, it will “dissolve” in the gravy and no one will appreciate the neatness of your cubes or straws.

When the liver changes color, add onions to the pan and add about 1 cup of water. Simmer everything under the lid, stirring occasionally. At this point you can add a variety of spices.

Prepare the cream. It is better to warm them up slightly so that when they combine with hot oil, they do not curl.

Pour cream into the liver. Stir. Simmer them together with the liver over low heat for about 5 minutes. Taste for salt. Add salt and spices if necessary. Serve the dish with any side dish. Bon appetit!