Chicken liver in sour cream with onions fried in a frying pan is soft and tasty

Because of the specific taste, many people cannot stand chicken liver. But if you make it with sour cream, even the most avid “don’t want it” won’t refuse the dish. There are not too many recipes for preparing a simple dish. The offal is lightly fried and then stewed in a frying pan in sour cream sauce. As a result, the pieces become tender, juicy, and the unpleasant aftertaste disappears without a trace.

To diversify the taste of the food, onions, carrots, and mushrooms are added when stewing. Ready-made seasonings for chicken with different compositions are often used, including turmeric, curry, oregano, and paprika. Choose the option you like, roll up your sleeves and remember that the secret of the most delicious dish is not only in the recipe, but in the fact that it is always prepared with love.

Choice

It is better to buy refrigerated rather than frozen liver. The fresher it is, the tastier the dish. When choosing, you need to pay attention to the color, smell and structure of the liver. Its surface should be brown-burgundy, shiny and smooth. Blood clots, yellowish or greenish color tints, pinkish fatty threads - all these are alarming signs of a low-quality or even contaminated product.

An unpleasant smell also becomes a good reason to refuse a purchase. Even if you cook such chicken liver with sour cream and add a lot of spices, this smell will still be felt. In addition, such food is hazardous to health. A large amount of liquid in the tray with the liver or a dent remaining on the surface after pressing with a finger indicates that the product has been frozen at least once. Such a liver loses its elasticity and integrity; during heat treatment, it can fall apart into small pieces, turning into a mushy mess.

Preparation

Before you cook chicken liver in sour cream, it needs to be properly prepared. If you do buy frozen liver, then it should be slowly defrosted at room temperature, rather than using hot water or a microwave oven, in which the meat may turn white and become loose.

Then the liver must be thoroughly washed, fatty streaks trimmed, blood, bile ducts, and large vessels removed. It is not necessary to remove the surface film, since the chicken liver will be stewed in sour cream for quite a long time, so a thin film first helps the portioned pieces not to fall apart, and then almost completely disappears and is not noticeable in the finished dish.

To be sure, you can soak the liver for one to two hours in milk or in salted water with spices. This will not only remove possible bitterness, but also give the dish tenderness and aroma. However, this preparatory stage seems unnecessary, because with the right choice and careful cleaning of fat and blood vessels, chicken liver stewed in sour cream will not have any unpleasant odors. Some cooks smear the liver with mustard 30 minutes before cooking, so it turns out even softer and juicier.

Cooking recommendations

If you want to diversify the dish a little, then during the frying process you can add various additional ingredients to the liver to taste: carrots, champignons and much more. Mashed potatoes are ideal as a side dish. As an alternative to mashed potatoes, you can choose buckwheat, pasta and much more to suit your taste.
The finished dish turns out tasty, tender, juicy and incredibly satisfying. Even taking into account the fact that chicken liver itself is low in calories, and we use sour cream with minimal fat content.
If we talk about how long to fry chicken liver in a frying pan, then a lot will depend on the size of the cut pieces. Here you need to focus on the shade of the cut and the amount of juice released. After about 5-6 minutes of frying, you need to find the largest piece, cut it in half - if the color inside is uniform, there are no pinkish or reddish spots, then this indicates a well-fried liver. The released juice should also be clear. If there are pinkish spots, then you need to fry the liver a little more for 2-3 minutes.

To make chicken liver as soft and tender as possible, you can additionally soak it in milk or cream before cooking.

General cooking algorithm

A strict sequence of actions when cooking helps beginners avoid common mistakes and get better at cooking. There are a lot of recipes for preparing chicken liver with sour cream, but they differ only in the set of ingredients and small nuances, otherwise they follow a universal algorithm.

First you need to wash the prepared liver and dry it thoroughly on paper napkins. Excess moisture cools the oil in the pan; the liver in it does not fry until golden brown, but simmers while the liquid evaporates.
At the same time, onions and other vegetables are chopped, if they are provided for in the recipe for preparing chicken liver in sour cream.
Onions and chicken liver can be fried together or separately. The first option is faster and easier, but the onion may lose its golden color when stewed in liver juice, and the liver, if added to already fried onions, is stewed rather than fried.

In a frying pan with well-heated oil, fry the liver for 10 minutes, about five minutes for each side. Its readiness can be determined by the changed color, which turns from brownish-brown to grayish.
The onion can be fried in the same pan. Then add the prepared liver to it and pour in sour cream or a mixture of sour cream and water. The consistency of the dish depends on the thickness of the sour cream.
The liver in sour cream should simmer for about ten minutes; a few minutes before final readiness, add salt, fresh herbs and spices to the dish, after which it can be served.

Chicken liver with mushrooms in sour cream sauce

The offal goes well with any mushrooms that enrich the taste of liver dishes. Forest food will become more flavorful, but if it’s not in season, there’s no need to get lost - take champignons. The recipe will come in handy if you decide to fry beef liver , but you will find some more interesting options on the next page.

Required:

By-product – 500 gr.
Champignons – 200 gr.
Onion.
Sour cream 10-15% - 4 large spoons.
Vegetable oil, salt, seasonings.

How to put it out:

Prepare the liver for work: rinse, dry, cut off unnecessary parts.
Wash the mushrooms and cut into medium-sized slices. Boil wild mushrooms first.
Roughly chop the onion.
Place the pieces of product in hot oil and fry over high heat on both sides.
Place onion and mushroom slices. Continue to fry together for a few minutes until the onions and mushrooms brown somewhat.
Reduce the heat, add sour cream, salt, and seasonings. If you decide that there is not enough sauce, add a little water or broth.
Simmer the dish with the lid closed for 10 minutes. Then remove the lid and evaporate the liquid a little. To make the sauce thick.

Useful tips

To make the liver beautiful and juicy, you can roll it in flour before frying.

Already fried chicken liver should be salted almost before the very end of cooking. Salt draws moisture out of it, preventing it from frying properly and making it dry.
The pan must be very hot, otherwise the liver will stick to it and break, and then stew in its own abundant juice. In addition, it is better to lay out the pieces gradually so that the oil and metal do not have time to cool. If there is too much liver, then it should be fried in several batches.
Beginning housewives are often concerned with the question of how long it takes to cook chicken liver in sour cream. Answer: 30-40 minutes. However, there is an important point to consider. Liver is a finicky and delicate product; it continues to simmer in a heated container until the metal cools down. Therefore, to prevent the chicken liver from becoming tough, it should be removed from the frying pan or slow cooker as soon as it is cooked.
It is better to dilute sour cream that is too thick with water. However, you need to be careful with water; if there is too much of it, the dish will lose its signature creamy taste.
Onions can be fried in a mixture of vegetable and butter, this will add additional creamy notes to the dish.

Classic recipe for chicken liver baked in pots with sour cream

If you have ever cooked something in clay pots, then you probably know that even a familiar dish in such a vessel turns out many times tastier than usual. Chicken liver is no exception to this rule. Moreover, we will not cook it just like that, but with mushrooms and cheese.

Ingredients

Chilled chicken liver – 0.5 kg;
Champignon mushrooms – 200 g;
Hard or semi-hard cheese – 100 g;
Medium fat sour cream – 3-4 tbsp;
Onions – 2 heads;
Provençal herbs – 1 tsp;
Salt and pepper mixture - to taste;
Sunflower oil - for frying.

How to deliciously bake chicken liver in sour cream in a pot yourself

We wash the liver and remove unwanted parts from it - ducts and the like. Let the water drain, and then cut the offal into small pieces.
At the same time, heat the vegetable oil inside the frying pan over medium heat. Then pour the chopped liver into the vessel and fry for 5-6 minutes. Don't forget to constantly stir the contents of the pan. At the end, add salt and pepper.
We put the fried liver into pots; we won’t do anything else with it.
Peel the onion and cut into half rings. We wash the champignons well and chop them into slices.
Pour more oil into the frying pan, heat it up again, and then add the onion inside. When it is completely soft, add the champignons. Fry over medium heat until the liquid has evaporated. After this, lightly season everything, add herbs of Provence and also add sour cream. Simmer for a couple of minutes.
Evenly distribute the mushrooms and onions among the pots, placing them on top of the liver.
Next, grate the cheese, and at the same time set the oven to warm up to 230 degrees. Sprinkle the mushrooms with grated cheese and close the pots with lids.
Place the containers in the oven for about 15 minutes. After that, turn off the heat and let it simmer for another 10 minutes.

When you remove the pots and let them cool slightly, do not remove the peculiar roast from the clay pot. Serve the dish directly, sprinkling the contents with freshly chopped herbs.

Innings

This dish can hardly be called festive, but it takes its toll with its excellent taste and compatibility with almost any side dish. In addition, when you don’t want to spend a lot of time on dinner after work or guests suddenly show up, you can quickly and tasty cook chicken liver with sour cream.

As a rule, it is served with mashed potatoes. This is the perfect and happy union of main dish and side dish. However, liver goes well with buckwheat porridge, pasta, rice, fried potatoes, and vegetable stew. Chicken liver with sour cream can be eaten without a side dish at all, for example with soft pita bread and a salad of fresh vegetables.

Classic recipe

Compound.

Fresh chicken liver -700 grams.
Low-fat sour cream -300 grams.
A couple of spoons of flour.
One medium onion.
Vegetable oil – 50 milligrams.
Butter – 20 grams.

Preparation.

Clean the liver and cut into portions.
Roll them in flour.
In a frying pan, fry the onion, cut into rings or half rings.
In another frying pan, fry the liver pieces in vegetable oil until golden, this will take about ten minutes.
Add the onion to the liver, pour in sour cream and simmer for about 10 minutes.
Then season the dish with spices, salt and simmer for 2 minutes.
Place in a beautiful bowl, sprinkle with herbs and serve.

Kindergarten recipe

Preparing liver gravy like in kindergarten takes 50 minutes. The peculiarity of this delicacy is that the products are not fried during the process. So the dish turns out to be low-calorie and healthy.

Ingredients

To prepare the dish you will need the following set of products:

liver – 400 g;
butter – 50 g;
carrots – 1 pc.;
onion – 1 pc.;
flour – 50 g;
sour cream – 100 ml;
water – 300 ml;
salt, spices as desired.

Step-by-step cooking process

To prepare liver gravy like in kindergarten, you need to follow these instructions:

The liver should be thoroughly washed, trimming the veins and fat, and cut into long bars.
In a deep frying pan, preferably with a non-stick coating, you need to pour pieces of liver and fill them with half a portion of water. After adding salt, spices, butter, you need to simmer the mixture over medium heat for 15 minutes. It is important to stir the ingredients periodically, otherwise they will burn.
Peeled and washed vegetables should be chopped into cubes and poured into a clean saucepan. After adding 50 ml of stewed liver broth, you need to cook the mixture over medium heat for approximately 10 minutes.
In a separate bowl, dry the flour over medium heat. Then you need to pour the remaining hot water into it and stir quickly so that no lumps arise. After adding sour cream, salt and spices, simmer the sauce over low heat for approximately 3-5 minutes. after boiling.
Pour the vegetables into the pan with the liver and pour the hot sauce over the ingredients. Cover with a lid and simmer for another 7-10 minutes. over medium heat.

The finished gravy, while still hot, should be transferred to a plate and served with any side dish. If desired, you can sprinkle the dish with chopped herbs.

In the oven

Compound:

Liver – 500 grams.
Not very fatty sour cream - 300 grams.
One onion.
Flour and breading - one or two tablespoons.
Two cloves of garlic and a bunch of herbs.
Hard cheese (optional) – 50 grams.
Vegetable oil – 50 milligrams.

Preparation:

Fry the onion, cut into rings, in a frying pan in vegetable oil and set aside in a separate bowl.
Dip the peeled, washed and dried liver generously in flour and fry on medium until golden in the same frying pan as the onion, for 6-8 minutes.
Pour in the sour cream and reduce the heat to almost a minimum, add salt and season with spices, squeeze out the garlic and add chopped herbs. Simmer for 2 minutes.
Transfer the liver with sour cream to a greased baking sheet and smooth it out.
Place a layer of onion on top and sprinkle with breadcrumbs.
Bake at 200° for about 20 minutes, 10 minutes before the end of cooking, sprinkle the dish with cheese.

Chicken liver fried with sour cream - a simple recipe

Another easy option for preparing liver dishes. It’s quick and easy to prepare; any novice housewife can handle it.

You will need:

Liver – 500 gr.
Sour cream 15% - 250 ml.
Flour - a handful.
Water - a glass.
Salt, sunflower oil.

How to cook:

Rinse the pieces of liver, cut off the excess, remove the films. Dry with paper towels. Divide into small portions.
Pour oil into a frying pan and heat it thoroughly.
Dip offal pieces with flour. Place in oil.
Fry, turning from side to side, until the liver turns light.
Dilute sour cream with water and stir. Pour into the pan. After boiling, reduce the heat to low.
Simmer under a closed lid over low heat for 15 minutes.
If you like a thick sauce, add a little flour and mix well, breaking up any lumps. 5 minutes before the end of cooking, add seasonings, if desired, salt the dish.

In a slow cooker

Compound:

Chicken liver – 600 grams.
Low-fat sour cream – 300 grams.
Water – 100 milliliters.
Two onions.
Vegetable oil – 50 milliliters.

Preparation:

Clean the liver thoroughly, rinse again and dry on napkins.
Chop the onions into thin half rings.
Pour two tablespoons of refined oil into the multicooker bowl and turn on the “Frying” mode.
Fry the onion for about 5 minutes, and then, adding the prepared liver to it, fry them together for 10 minutes.
Pour the mixture of sour cream and water over the products.
Cook for 30-40 minutes in the “Stew” mode. Season with spices and salt 10 minutes before the end of stewing.
Transfer the liver from the multicooker bowl to a separate dish, sprinkle with herbs.

Chicken liver in sour cream with vegetables

Compound:

Liver – 600 grams.
Onions, peeled carrots, bell peppers - 150 grams each (the amount of vegetables can be varied based on your own preferences).
Water – 100 milliliters.
Low-fat sour cream – 300 grams.
A couple of spoons of flour.
Vegetable oil – 50 milligrams.
A bunch of greenery.

Preparation:

In a deep frying pan or saucepan, fry all the vegetables in vegetable oil and put them in a bowl.
In the same frying pan, fry the liver pieces, previously coated with flour, until golden brown. This will take 10 minutes.
Combine the liver and vegetables in a frying pan, pour them with a mixture of water and sour cream. Simmer for 10-15 minutes.
Add spices and salt. Simmer for 2-3 minutes.
Garnish with chopped herbs.

For buckwheat with sour cream

It will take about 30 minutes to prepare the gravy. It can be stored in the refrigerator for 3-4 days, reheating before serving.

Ingredients

To prepare this aromatic delicacy you will need the following set of products:

chicken liver – 1 kg;
fat sour cream – 150 ml;
medium-sized carrots – 2 pcs.;
onions – 2 pcs.;
water – 150 ml;
fresh herbs – 5 g;
vegetable oil – 2 tbsp. l.;
salt, a set of favorite spices.

If desired, you can replace the water with meat broth. Then the gravy will be richer, richer and more flavorful.

Step-by-step cooking process

Prepare gravy with sour cream according to the following algorithm:

The carrots need to be peeled, grated, and the onion chopped into small cubes.
The liver needs to be washed, cutting off the veins as necessary, and cut each into 2-3 parts.
Vegetables need to be fried in vegetable oil until half cooked. Then add the liver to them and, without covering with a lid, simmer for 5 minutes.
Sour cream must be mixed with chopped herbs and water. After adding salt and seasonings to the sauce, you need to pour it into the mass. Cover the pan with a lid and simmer the dish for approximately 15 minutes.

It is advisable not to remove the lid from the pan immediately after cooking. It is better to turn off the heat and let the gravy brew for another 10-15 minutes. Then it will be as fragrant as possible.