Cooking chicken liver in a pan with sour cream. Chicken liver stewed with onion and garlic

I really love chicken liver dishes, it cooks very quickly, it always turns out juicy and very tender, with proper preparation, Certainly. Today I bring to your attention a very simple version of fried chicken liver with onions in sour cream with a small spicy additive that makes the dish very tasty and unusual.

A secret unusual taste of this dish is that I add a little curry powder to the sauce. It adds flavor and creaminess to the sauce. I also make a batter for the liver before frying, which allows the liver to retain its juiciness.

To prepare chicken liver fried with onions in sour cream, we will prepare the products according to the list.

We clean the chicken liver from films, wash, wipe paper towel. I do not cut the liver, I cook it in halves. Put the liver in a bowl and drive in one egg.

Add flour and bouillon cube. If you are not a fan bouillon cubes, just add salt to taste, about 1 tsp. Mix the liver well with the batter.

Pour 2 tablespoons into the pan vegetable oil, I have olive, and fry the liver pieces in one layer on both sides for 3-4 minutes over high heat. We don't need the liver to be ready.

In another pan, fry the onion, cut into a medium cube, with the addition of the remaining olive oil. Put the onion in the pan to the liver.

Add sour cream and curry powder. Mix everything well and put the pan on slow fire. Stew the liver with onions in sour cream for 20-25 minutes.

During this time, the liver will cook and the sauce will thicken.

Chicken liver fried with onions in sour cream can also be served with pasta, and with rice, and with mashed potatoes.

This is delicious! Bon appetit!

Chicken liver very tender and delicious. It is easy to cook, because it does not need to be pre-soaked and get rid of bitterness, unlike pork or beef. Today I will tell you: how to cook chicken liver in sour cream? Although the recipe is known to everyone, there are some secrets you should know. The offal tastes very tender and tasty. Sour cream attached creamy taste. The onion adds a nice sweet touch. Cook the liver in a pan, very quickly for 15 minutes. To give more rich taste you can add: fresh herbs, garlic or spices. by the most the best side dish considered to be mashed potatoes. So let's get started cooking.

Fried chicken liver with onions in sour cream

Ingredients

• Chicken liver - 400g.
• Onion - 1 pc.
• Sour cream 21% - 6 tbsp
• Salt - 0.3 tsp
• Ground black pepper - to taste

Cooking

Wash the liver running water, cut it in half and clean from the films. If she large sizes, cut it in half again.

Peel the onion and cut into thin half rings, you can chop into small cubes. Put it in a frying pan with vegetable oil and fry until golden color. Stir it occasionally so it doesn't burn.

Add the liver to the pan, season it with salt and black ground pepper. Fry over high heat, about three minutes, until it turns white. Then, turn it over to the other side and fry for another 3 minutes, then mix, fry for 5 minutes, until all the blood boils away.

Add sour cream and salt, mix. Reduce heat to low, simmer covered for 3 minutes, until tender. Readiness of the liver is easy to check: cut one piece, if there is no blood, then it is ready.

Put the chicken liver on a dish and pour over sour cream sauce. Bon appetit!

Tips for cooking liver

1. To make the dish tasty, chicken liver you need to choose fresh, odorless and damage. The color should be light brown.
2. How to cook soft liver?

First, it must be washed and cleaned of all films.

Then, the main thing is not to overcook it, especially if it is not a large number of, usually fry it for 5 minutes on both sides, and then stew for a couple of minutes under the lid.

1. Sour cream or cream - give softness to the liver. Simmer no more than 10-15 minutes. I stew less time so that the sour cream does not completely dissolve into fat.
2. Choose sour cream good quality, not less than 21%, less oily, can add sourness or turn into flakes.
3. If you want less fatty dish then mix sour cream with water.
4. Cooks advise adding salt at the end of cooking, because it takes moisture and can dry out the offal, but I add it right away, I didn’t notice much difference.
5. Before frying, the offal can be dipped in flour, then the juice will definitely not flow out of it, and it will be juicy in the middle.
6. Spices add flavor and piquancy, so don't forget to add them.
7. You can choose any side dish: buckwheat, pasta, potatoes, rice.

Fried chicken liver is just a godsend for beginners, because you have to try very hard to spoil the chicken liver, because, unlike beef, it does not become rubbery and tough, even if you mistakenly fry it for not 10 minutes, but, for example , half an hour. Well, it happens like this: you put something in a frying pan, you gape, and you wake up when there is already smoke in the apartment. And yet, the maximum that can threaten a chicken liver, even in such situations, is a slight charring. But we, of course, will not push it to the limit. Our goal is juicy, tender, fragrant, expertly cooked juicy chicken liver, fried with onions and sour cream. The recipe is very simple. And very fast. The result is excellent. You just need to memorize (or reproduce by looking at the recipe) the basic steps, given simple and clear recommendations.

For family dinner enough for this recipe:

• 500 grams of chilled chicken liver;
• 200 grams onion(this is one large or two medium-sized heads);
• 200 grams of sour cream (15-20%);
• 2 grams of dried dill;
• salt and pepper to taste.

How delicious to fry chicken liver

1) We will start cooking with onions. Cut it into half rings of small width

After that, spread on a heated pan with oil. Fry until the onion turns golden brown.

2) While the onion is fried, it is necessary to rinse the chicken liver under cold water. Now you can put it on the bow. Do not be afraid of moisture, which, after washing the liver, will get into the pan with it, just do not cover the pan with a lid. At the same time, you can salt the liver and add a mixture of peppers. We do it to taste, without specific recommendations and requirements, as in different families different requirements for the amount of salt in the dish. We fry it for 10-15 minutes.

3) When the moisture has evaporated, add sour cream and mix the contents of the pan thoroughly. Sour cream will add even more tenderness to the dish and leave it juicy. Cook for another minute and remove the pan from the heat.

4) Remained finishing touch- adding herbs. In this recipe it dried dill. It is this greenery that will give additional colors to our rainbow of tenderness. Stir, cover the pan with a lid and let it sit for five minutes. This must be done without fail so that all tastes are mixed and merged together, then loved ones will definitely appreciate your efforts.

Another plus of chicken liver is the fact that, properly cooked, it remains tasty against the background of any side dish. That is, you can serve fried chicken liver with mashed potatoes, and with rice, and with buckwheat, and with any vegetables, and therefore this recipe should appeal to almost every family, even the most fastidious.

Bon appetit!

Fast 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
• pinch 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.

On medium fire put another frying pan, pour a little vegetable oil and heat it. 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 small fire 2-3 minutes, no more.

Then remove the lid, add sour cream, salt, pepper and nutmeg to the pan. I always add a pinch of nutmeg to sour cream and creamy sauces, it makes the creamy taste of these sauces 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.
Side dish here any will do. The most tender chicken liver in sour cream goes well with rice, pasta, mashed potatoes, and buckwheat. This time I cooked it, it is very tasty and easy!