Fried liver with onions and cream. Chicken liver in cream recipe in a pan

Chicken liver is a very healthy product that must be included in the diet from time to time. It cooks quickly, and the dishes come out tasty and tender. Recipes for chicken liver with cream are waiting for you below.

Ingredients:

• chicken liver - 400 g;
• large onion - 1 pc.;
• cream - 170 ml;
• flour - 2 tbsp. spoons;
• vegetable oil for frying;
• salt, black pepper - to taste.

Cooking

Cut the onion into half rings and fry in vegetable oil. Roll the washed and dried liver in flour and add to the onion. Fry until golden brown on the liver. Salt and pepper to taste. Pour in the cream, reduce the fire to a minimum and simmer for 10-15 minutes until cooked.

Recipe for chicken liver in cream with mushrooms

Ingredients:

• chicken liver - 600 g;
• champignons - 300 g;
• onions - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• cream 20% fat - 300 ml;
• salt - to taste.

Cooking

Cut the onion into half rings and fry it in hot vegetable oil. Cut the mushrooms into pieces of the desired size, add them to the onion, mix and leave for 5 minutes. Meanwhile, prepare the liver - wash it, cut it into pieces and put it in the pan. Add salt and pepper to taste, and after 5 minutes pour in the cream, bring to a boil, reduce the heat and simmer for another 10 minutes.

Chicken liver with cream

Ingredients:

• chicken liver - 1 kg;
• cream 20% fat - 100 ml;
• sour cream - 50 g;
• onion - 1 pc.;
• sweet red pepper - 1 pc.;
• olive oil - 1 tbsp. spoon;
• garlic - 2 cloves;
• salt, pepper - to taste.

Cooking

We wash the chicken liver, clean from the films and cut into pieces. Onions and peppers are also washed and cleaned. We cut the pepper into small cubes, and finely chop the onion. Pour olive oil into a preheated pan, put onion, fry for 3 minutes, add pepper and fry for another 5 minutes. After that, add the liver and fry it lightly. Prepare the sauce: combine sour cream, cream, salt, pepper and chopped garlic. Pour the sauce into the pan with the liver, onion and pepper. Stir and simmer over low heat for 10-12 minutes.

Liver with cream

Ingredients:

Cooking

Fry the chopped onion in vegetable oil, then add the grated carrots on a coarse grater. Fry everything together for another 2 minutes. After that, lay out the prepared liver, homemade mayonnaise and pour it all over with cream. Simmer on low heat for 10-15 minutes.

Pasta, various cereals, and boiled potatoes are perfect as a side dish for liver with cream.

If you ask any gourmet about what kind of meat combines high taste and benefits, then the answer will be unequivocal - chicken. Interestingly, not only poultry meat, but also its tripe has such unique properties, and therefore today we will tell you how chicken liver is cooked in a creamy sauce.

This recipe is both simple and extremely versatile, because the dish in the end is tender, tasty and extremely nutritious.

Classic chicken liver recipe with creamy sauce

Ingredients

• - 1 kg + -
• — 0.5 l + -
• - 2 heads + -
• - for frying + -
• - taste + -
• - 2 teeth + -
• - 1 tbsp. + -

How to cook delicious chicken liver in a creamy sauce with your own hands

As you know, the main drawback of the liver is that it can be bitter. Fortunately, chicken liver is devoid of this property, and therefore dishes with it always turn out to be the most delicate not only in texture, but also in taste.

In this recipe, we will prepare a meal from a minimum set of ingredients, and the cooking process itself is extremely simple, and therefore even a novice cook can make such a treat.

1. First, let's prepare our liver for the cooking process. We wash it well under running water, remove the veins and films and soak it in cool water for 10 minutes (this will remove blood residues, if any, and other unwanted substances from it).
2. We recline the liver in a colander and let the excess liquid drain. While this is happening, peel the onion, and then cut it into half rings (it is advisable to chop them thinner).
3. Pour vegetable oil into the pan, then pour the onion slices and fry it for 5 minutes, stirring constantly. Then add the chicken offal, mix and fry for about 7 more minutes.
4. Now pour the prepared water into the pan (it is better to boil it beforehand so that the temperature inside the pan does not drop too much). Bring to a boil and reduce heat to minimum. Pour salt, pepper, garlic and seasonings passed through the press, cover and simmer for 10 minutes.
5. After opening the lid, pour in the cream and stew the liver for another 5 minutes with the lid open.

We let the finished liver stand for a few minutes, and then serve with your favorite side dish. Such an offal in the sauce is especially well combined with buckwheat and rice.

Recipe for juicy chicken liver in cream, cooking with mushrooms

The combination of chicken meat and mushrooms is used in a lot of dishes, since the tastes of these products complement each other and harmonize extremely well. Interestingly, the liver is no worse with mushrooms.

Ingredients

• Chicken liver - 0.5 kg;
• Onion - 1 pc.;
• Butter - 2-3 tbsp. l.;
• Fresh champignons - 300 g;
• Wheat flour - 1-2 tbsp. l.;
• Cream of medium fat content - 200-250 ml;
• Salt and pepper - to taste;
• Nutmeg - a pinch.

How to make chicken liver with champignons in a creamy sauce step by step

1. We wash the liver, prepare it in the standard way - we clean it, remove the films and veins, then cut it into 2-3 parts.
2. We wash the offal again, put it in a colander and let it stand for a while. Then pour flour into a wide plate and roll all the pieces in it.
3. We clean the onion from the husk and cut into a small cube. We also wash our champignons thoroughly, paying special attention to the area near the cap, and then chop them with plates or a small cube.
4. Pour vegetable oil into the pan (quite a bit), add the butter and after it melts, add the onion. We fry it until it becomes completely transparent.
5. Next, pour in the mushroom slices and fry for another 5 minutes.
6. Add the liver, shaking off excess flour. We fry for 5 minutes, not forgetting to constantly mix the contents of the pan.
7. Pour all the spices, salt and pour in our cream. Reduce the heat, cover the pan with a lid and simmer everything for 15-20 minutes.

To make the liver even tastier, at the stage of infusing the cream, you can pour chopped thyme into the pan and add a couple of bay leaves. Also, some gourmets include cheese in the sauce, but you must first grate it on a fine grater, and then introduce it gradually, literally a few minutes before the dish is ready, and be sure to mix it constantly.

Spicy chicken liver with cream and mustard in the oven

Ingredients

• Chicken liver - 0.5 kg;
• Salt and pepper - to taste;
• Sunflower oil - for frying;
• High fat cream - 250 ml;
• Mustard (preferably French) - 1-2 tbsp. l.;
• Garlic - 2 cloves;
• Fresh greens - half a bunch;
• Paprika - a pinch.

Cooking tender chicken liver in a creamy mustard sauce at home

• We clean the liver properly, rinse it, cut it into 2-3 parts and put it on paper towels so that the by-product is dried a little.
• Pour vegetable oil into the pan, heat it for a couple of minutes, and then pour the chicken liver into the dish.
• Salt everything, pepper and mix.
• Fry the liver for 5 minutes on each side, then remove from the pan and set aside for a while.

Let's make the sauce

• To do this, pour our cream into a saucepan, warm it up until it almost thickens.
• We skip the garlic through a press, wash the greens and chop very finely. We add both ingredients to the cream, and also put mustard in them (the amount depends on preferences for spiciness) and paprika. You can add a little extra salt to the sauce, but just a little bit.
• Simmer the creamy gravy for a couple of minutes and remove from heat. We shift the liver into a deep baking dish, pour the resulting sauce.
• We heat the oven to 180 degrees, send our liver inside for 10-15 minutes (during this time the surface should turn brown). After we take it out, let it cool slightly and serve it to the table.

Best of all, such a chicken liver in a creamy sauce is combined with fresh vegetables - tomatoes and cucumbers. However, if you want to prepare a full-fledged hearty dish, you can first put potatoes, boiled or fried until half cooked, on the bottom of the form. In this case, the baking time should be increased by 5-10 minutes.

Calories: Not specified
Cooking time: Not indicated

Liver stewed with carrots in a creamy sauce is very tasty.
Usually, carrots are added to stewed or fried liver, cut into pieces or straws. It turns out delicious, but still the products are perceived as if separately from each other. And if you just change a little, not even the composition, only the cutting of vegetables, and the taste becomes different. Grated carrots fried in oil, firstly, gives a completely different taste to the gravy, and secondly, thickens the sauce and does not need to add flour to it.
By the way, try .
Our new recipe uses pork liver, you can replace it with beef - there is no difference in cooking. If you decide to cook with chicken liver, then keep in mind that it is fried faster and that it is easy to overdry. To prevent this from happening, fry the liver over high heat until the excess liquid has evaporated. Then the fire is reduced almost to the minimum and the liver is brought to readiness. The time also depends on the size of the pieces - large pieces take longer to cook, but they also turn out juicier and more tender inside. If the liver is not cut coarsely, then reduce the frying time. In general, the liver is overcooked and dried out precisely because of the wrong temperature and fine cutting - thin strips are immediately “grabbed” by the crust, and with prolonged cooking, on the contrary, they become rough and hard.

Stewed liver in cream - recipe with photo

Ingredients:

- pork or beef liver - 350-400 gr;
- carrots - 1 large;
- onion - 1 not very large onion;
- vegetable oil - 4 tbsp. spoons;
- nutmeg - 2-3 pinches;
- thyme - a third of a teaspoon;
- ground paprika - half a teaspoon;
- salt - to taste;
- cream 10-15% fat - 150-200 ml;
- bay leaf - 1 small leaf;
- mashed potatoes - for garnish.

How to cook with a photo step by step

Peel onions and carrots, prepare for frying. Grate the carrots on a coarse grater, cut the onion into cubes or medium-sized half rings. By the number of carrots, it will turn out almost twice as much as onions.




Wash the liver, remove the films, cut out areas with ducts. If there is fat, remove it too. Cut the prepared liver into medium-sized pieces.




To speed up the cooking process, we will fry vegetables and liver in two pans. Heat two tablespoons of oil in a large frying pan, add the onion and fry it lightly, not bringing it to readiness.






As soon as the onion softens and becomes almost transparent, pour carrots into it, mix and simmer over low heat until the vegetables are ready. You don't need to fry them, just soften them up.




In another pan, heat the remaining oil, put the pieces of the liver. Make the fire strong, and stirring, fry the liver so that all the reddish areas disappear.




After five minutes, transfer to a pan with vegetables, make a minimum fire and simmer for 6-8 minutes.






Salt, season with spices. Adjust the spices to your liking, but don't add too much, too much will overwhelm the taste of the liver and cream sauce. If you decide to add ground black pepper, then add it quite a bit so that the bitterness does not appear in the gravy.




Pour in the cream, add the bay leaf. Reduce the heat to the quietest, taste for salt, add salt if needed.




Stir and simmer the liver in the cream for about five minutes, avoiding boiling. The lid does not need to be covered.




Simultaneously with the liver, prepare a side dish. It can be very different: from cereals (), vegetables, pasta. Serve stewed liver with carrots in a creamy sauce along with a side dish, topped with fresh herbs. Or with fresh bread as a main course. Bon appetit!






Author Elena Litvinenko (Sangina)

As I have written many times, I do not buy chicken in the store. All these hormones and antibiotics that chickens grow on just before my eyes scare me, and I buy only home-grown broilers, which have their own season. Which have the taste, color and thickness of the skin of a homemade, mature chicken, and tenderness like that of broilers. And basically, as I buy, then 3-4 chickens at once, I divide the carcasses into parts, pack and freeze. Then there are wings and breasts separately, and legs. Also, great frames. And on such days I can enjoy chicken liver and other offal. This is the point of shopping.and a few chickensitz immediately. What to do with one liver or two wings?As for the hearts and ventricles, I freeze them until I have enough to cook something worthwhile.

This dish was made spontaneously. It was cold and I wanted something warming and soulful, and such a sauce with onions and bacon, spicy coriander, allspice and mustard is what you need! The main thing is not to overexpose the liver on fire, otherwise it will appear undesirablei bitterness.

2 servings:

Ingredients

• 600 grams chicken liver (can be replaced with the liver of another bird)
• 50 grams bacon (smoked brisket), cut into cubes
• 2 tbsp vegetable oil
• 2 onions, cut into half rings
• 150 ml cream 30%
• 100 ml chicken broth or water
• 2 tbsp grainy mustard
• 1/3 bunch parsley, finely chopped
• 1/2 tsp ground coriander
• 1/4 tsp allspice
• Salt to taste
• Black freshly ground pepper

See how to cook chicken liver (in Ukrainian):

1) Heat oil in a large skillet over medium heat and add bacon. Fry the bacon until almost all of the fat has rendered. Add the onion, salt to taste and simmer, stirring often, until the onion is soft.

2) Cut the liver into portions and put in a pan between the onions. Fry the liver on both sides until half cooked.

3) Mix cream, broth, coriander, allspice and mustard together until smooth.

Step 1: Prepare the liver.

When choosing a liver, I advise you to give preference to the one that belonged to a young animal, then it will turn out even tastier. We wash the product under cold water, clean it from veins. It is better to cut into pieces no more than one centimeter thick, it will simmer well and will melt in your mouth. I also usually beat it a little before cooking.
And immediately send it to a deep bowl, pour milk on top so that the top of the liver is not visible. I leave for several hours in a cool place. This will soften the liver, remove the bitterness from it and make it easier to cook. Next, drain the milk, wipe each piece with a napkin to remove the remaining milk and send it to a plate with flour. Dip thoroughly. You can also make it easier if you put flour in a regular plastic bag and put the liver there, carefully tie the bag and shake well.
We put the pan on the stove and pour vegetable oil, warm it up well. We spread a piece in a pan and fry on each side, preferably for a short time, about up to one minute per side.

Step 2: Prepare the onion.

We clean the onion from the husk and wash it thoroughly. Then cut into rings and in half again. You should get half rings. By slicing the onion, I make it thicker.
It must be well fried in vegetable oil after the liver, so that it turns out to be transparent and golden in appearance. Also, the fat from the liver will soak and add more flavor to the onion.

Step 3: Cooking the liver in the oven.

Pour vegetable oil into a baking sheet, spread the liver along with onions. Pour cream on top, in which salt and spices were previously put, mix thoroughly. Preheating the oven up to 160 degrees and put a baking sheet there with a liver for an hour and a half.

Step 4: Serve beef liver stewed in cream.

You can use the liver with any side dish, the main thing is that you feel the taste of the liver itself, which turns out to be simply excellent. Rice, boiled potatoes or pasta are perfect. Enjoy your meal!

If you have friends who don’t eat or just don’t like liver very much, I advise you to cook it for them according to this recipe. I assure you, their opinion about this product will change.

Instead of cream, if desired or necessary, low-fat sour cream of natural origin can be used. The fact is that the powder product will delaminate during heat treatment, and the grains will be very felt on the liver, which will spoil the taste of the product.

Also, the liver can be pre-soaked for several hours in water (if you didn’t have milk on hand for this purpose). The effect will also be felt.