Chicken liver in sour cream is a tender and appetizing dish that many people love due to its excellent taste, delicious aroma, low calorie content, and quick preparation. A definite plus is the cost-effectiveness and versatility of the dish, because it can be combined with any side dish - boiled rice, mashed potatoes or french fries, pasta, buckwheat, corn, wheat and other porridge. A side dish of legumes is also suitable - bean, pea puree, stewed chickpeas.
There are many recipes where the main ingredients can be supplemented with chopped vegetables, mushrooms, herbs and spices. At the same time, some housewives prefer to grind the offal, and some cook it whole. I propose to opt for chicken liver, fried with onions and carrots, followed by stewing in sour cream. For cooking, a thick-walled pan, cauldron is suitable. A modern multicooker will perfectly cope with the idea.
Carefully consider the choice of offal. It should be red-brown in color, without an unpleasant odor and yellow-green spots, indicating bile ingestion. Such a liver will taste bitter. The yellow-brown color of the offal is evidence that the bird was sick. When pressed with a finger, a high-quality liver is elastic, and not loose, easily restores its shape.
When choosing sour cream for stewing, opt for a product of medium fat content and density (20-25%). If you take low-fat, rare sour cream (10-15%), then the sauce will turn out to be liquid, its structure will not be homogeneous, since the fermented milk product will curdle when heated, and small curd particles will appear in the sauce. The use of too fat and thick rustic sour cream (30-40%) will make the structure of the sauce silky, uniformly creamy, without grains, but the calorie content of the dish will become quite high. Therefore, the middle option is optimal.
The liver can also be taken frozen. Its taste does not change from this, and useful properties are preserved. Of course, provided that it was frozen within 12 hours after receipt. and properly stored.
When choosing chicken liver, pay attention to:
- Appearance. It should have a uniform color, films are allowed, but there should be no spots. This may indicate either that the bird was sick, or that the offal was obtained incorrectly and the gall was damaged;
- Piece integrity. The liver should have an even shape. If the mass resembles mashed potatoes, it is better not to buy this;
- Smell. The offal has a pleasant fresh slightly sweet aroma.
These rules apply to both fresh and frozen products.
Regardless of which cooking method was chosen, the liver needs to be prepared.
First, it must be thawed if it has been frozen. This should be done by moving it from the freezer to the refrigerator.
Recipes
We will fry the liver, and then stew. You can read more about cooking chicken liver.
Liver with onions and carrots with sour cream
This recipe has been tested for years. The most delicate liver is prepared simply and quickly, and fragrant gravy helps to make any even the simplest side dish gourmet.
Recipe Information
- Type of dish: second
- Cooking method: in a frying pan, in the oven
- Servings:4
- 50 min
Ingredients:
- chicken liver - 500 g;
- large bulb;
- carrot;
- sour cream - 100 ml (can be replaced with cream);
- some flour;
- oil for frying;
- salt and spices to taste.
Cooking method
Liver clean, rinse. Cut into bite-sized pieces. In a bowl, mix flour with salt. Dip each piece in it. 
Heat up some oil in a frying pan. Fry the liver on both sides, remove from the pan.
Cut the onion into half rings, grate the carrots on a medium grater.
Simmer the vegetables in the remaining oil in the pan until soft. Posting to the liver.
Add salt, a little ground black pepper (you can add a few more allspice), sour cream, a little water. Mix everything and simmer in a pan or in a saucepan for 20 minutes over low heat.
The dish is ready. It turns out very tasty. Be sure to try. You can serve it with any side dish, but it tastes best with mashed potatoes or rice.
Enjoy your meal.
greens recipe
Ingredients:
- chicken liver - 400 g
- onion - 1 pc.
- carrots - 1 pc.
- sunflower oil - 5 tbsp. spoons
- sour cream - 2 tbsp. spoons
- butter - 30 g
- water - 1-1.5 cups
- salt and black ground pepper - to taste
- dill, parsley - 1 bunch each
- green onions - 3-4 sprigs.
Cooking method
Onion cut into half rings. Peel the carrots and also cut into half rings. 
Chicken liver should be washed well, cut off with a knife pieces of the surface with traces of bile, if any. The liver can be cut into pieces or cooked whole, as you like. But remember that chopped offal will cook faster. 
In a preheated pan, add butter (it can be replaced with vegetable oil), put onions and carrots. Saute for approximately 10-15 minutes. It's a good idea to top this vegetable mixture with a little grated parsley root or celery root. Then the dish will acquire an attractive aroma. 
Then add the chicken liver to the pan.
Onions and carrots give the liver a pleasant sweet taste. But, if you don’t like pieces of onions and carrots in the dish, fry vegetables and offal separately. After frying, grind the vegetable mixture with a blender to a puree state. At the very end, combine chicken liver in sour cream sauce with onion-carrot puree and herbs. Mix everything evenly. Ready.
Salt and pepper the dish. If you have a mixture of Provencal herbs, feel free to add. 
Pour hot water over and add sour cream. Mix well so that the sauce becomes homogeneous. How much to stew chicken liver in sour cream so that it remains juicy and does not turn out tough? Simmer over low heat for about 12 minutes, covered. The lid will prevent pieces of offal protruding from the sauce from weathering. If you want the dish to turn out thicker, and the excess liquid from the sauce has evaporated, then simmer, slightly opening the lid. The readiness of the liver is usually checked as follows: cut the offal with a knife or break it with a fork, if clear juice stands out from the inside, without blood impurities, the liver is ready.
Wash parsley and dill and chop. Wash and chop green onions too. 
Lay out the greens 5 minutes before you turn off the fire. Fresh herbs can be replaced with dried ones. 
Turn off the heat, let the dish brew for 7-10 minutes and serve with any side dish. 
If it seems to you that the sauce turned out to be very liquid, 2 minutes before the end of cooking, add 1-2 tablespoons of flour or potato starch diluted with a little water to it. The amount of flour depends on the desired density of the finished dish. We introduce the mixture into the pan gradually, constantly stirring the sauce until it thickens. You can also add flour in a dry form, pouring it in a thin layer little by little and stirring at the same time. The sauce will be more delicious if the flour is pre-fried in a dry frying pan until golden brown.
Liver with rice balls in a quarter of an hour
My youngest son loves liver, but flatly refuses to eat if he notices carrots and onions on his plate. So I had to come up with a new dish, how to deliciously cook chicken liver in sour cream so as to please everyone, both children and adults. Feature of the recipe: chicken liver is fried in one pan with fresh herbs and sour cream, a side dish is prepared on the other - carrots with onions. We can serve these components of the dish separately, putting only what they prefer on the plates of picky eaters. Rice balls from yesterday's rice are my know-how. Although this use of boiled rice could have been invented by someone before me.
Recipe Information
Cooking method: frying in a pan
Cooking time: 15 minutes
Servings: 2
Ingredients:
- chilled chicken liver - 500 g
- sour cream of any fat content - 2 tbsp. l.
- dill, parsley, green onion - 1 sprig each
- carrots - 1 pc.
- onion - 1 pc.
- black pepper and chili - a pinch
- salt - to taste
- sunflower oil and butter - for frying.
Cooking method
Wash, peel and chop a medium-sized fresh carrot with a vegetable cutter into long strips. Peel a small onion, cut into half rings. Season the vegetables with salt and pepper. In a dish for adults, add chili peppers - dry or fresh. 
Cook a dish at the same time on two pans. Pour a little sunflower oil into the bottom of the first frying pan and put a small piece of butter, put the chicken liver and fry over medium heat for 3-5 minutes, turning the pieces from one side to the other. As soon as the liver changes color, add chopped greens and sour cream, mix, cover and leave on low heat for another 5 minutes. Remove from heat, season with salt and stir. Chicken liver is ready.
Chicken liver will turn out more juicy and soft if you roll it on all sides in wheat flour before frying.
In a second frying pan, fry onions and carrots together with sunflower oil for 3-5 minutes until the onion is transparent. Onion and carrot garnish is also ready. 
From the round rice cooked the day before, form small balls with an ice cream spoon or two dessert spoons. Top the balls with any sour berries that are in the refrigerator. Suitable cranberries, lingonberries. 
On each serving plate, put hot chicken liver with sour cream sauce, carrot-onion garnish (excluding the plates of those who do not like it) and rice balls. Sprinkle with herbs.
It turns out beautifully and tasty if rice balls are sprinkled with grated cheese or cheese on top. Then sour berries should be excluded from the recipe.
Tender liver, richly peppered onion-carrot garnish and cooling balls with sour berries - it's just delicious! I recommend cooking fussy!
Liver in sour cream sauce in a pan
Dairy products are often used along with liver. They make her softer. Take note of the following recipe. It will definitely come in handy, especially when there is no time for cooking.
Ingredients:
- chicken liver - 500 g;
- a couple of large onions;
- sour cream - 100 ml;
- processed or hard cheese;
- vegetable oil for frying;
- some flour;
- salt and spices to taste.
Cooking
You will need a frying pan and an oven dish with a lid. If the form is without a lid, it can be covered with foil.
Cut the onion thinner, simmer it until transparent over medium heat in vegetable oil, it is better not to fry it too much. Spread out in an even layer.
Roll the liver in flour, fry on both sides in the same pan.
Cut the liver into small pieces. So the finished dish will be more tasty and homogeneous.
Spread the fried liver on top of the onion in the form.
Mix sour cream with salt and spices.
Pour onion with liver.
Place in a preheated oven at 180 degrees, cook for 15 minutes.
After sprinkle with cheese, put back in the oven for another 5-7 minutes.
Turn off and leave for 10-15 minutes to stand.
Do not open the lid.
It turns out something between a casserole and meat in French. Very tasty and satisfying. By the way, you can put thin slices of potatoes between the onion and the liver. So you get a full-fledged second dish.
Chicken liver with champignons
Ingredients:
- liver - 500 g;
- champignons - 200-300 g;
- two large onions;
- cream - 100 ml (or milk 250 ml);
- salt and spices to taste;
- vegetable oil for frying.
Cooking
More sophisticated recipe with mushrooms
Cooking time: 30 min.
Servings: 3
Fried or stewed chicken liver is delicious on its own, but in combination with mushrooms and sour cream, the dish becomes simply perfect. This is a win-win option for any table, children and adults like it. There is quite a lot of sauce in this dish, which is especially important when serving it with dry crumbly pasta, porridge. Although I believe that it is impossible to find a better company for the liver with mushrooms than potatoes.
From mushrooms, I recommend choosing young champignons. They cook quickly and are in perfect harmony with the liver. You can replace them with honey mushrooms, oyster mushrooms, chanterelles, porcini mushrooms. But keep in mind that other mushrooms are stewed longer than champignons.
Ingredients:
- chicken or turkey liver - 600 g
- fresh champignons - 300 g
- onion - 2-3 pcs.
- sour cream 20% fat - 200 g
- garlic - 2 cloves
- wheat flour - 1 tsp
- dried basil and oregano - 0.5 tsp
- vegetable oil - 50 g
- ground black pepper - a pinch
- salt - to taste
- any greens, preferably wild garlic - a couple of branches.
Cooking
- Wash the chicken liver under running water, chop with a knife into medium pieces. Do not cut too finely, otherwise, during the heat treatment and mixing, the liver will fall apart, because it is very delicate, fragile.
- Pour oil into a frying pan, heat well and put the liver. Reduce the heat to medium and fry the liver for 8 minutes, stirring occasionally. At the end of frying, add ground pepper and salt to taste.
- Put the liver on a plate, and I suggest using the remaining oil in the pan for frying the rest of the ingredients. Cut the mushrooms into pieces. Chop the onion into cubes or half rings. Garlic should be crushed with a press or finely chopped.
- Over medium heat, in a frying pan, first sauté the onion until translucent, but not golden. Now you should add the mushrooms, increase the heat and fry everything together for 10-12 minutes. Remember to stir the ingredients during the frying process. Mushrooms will decrease in volume, excess liquid will evaporate. At the end of frying mushrooms with onions, add chopped garlic, mix.
- Add the fried liver to the onions and mushrooms. Warm everything together for 2-3 minutes, adding spices, chopped herbs.
- Now put in a jar of sour cream 1 tsp. flour or potato starch. Mix flour with sour cream. Thanks to this, after adding the mixture to the sauce, there will be no large lumps in it. Pour the sour cream into the pan with the liver and the rest of the ingredients.
- Make a small fire and sweat the dish on the fire for 4 minutes. Turn off the fire. Now add chopped wild garlic or other herbs to the pan. It gives the liver and mushrooms a unique flavor.
- Chicken liver with mushrooms in sour cream is ready. Serve it with any side dish. A good idea is to make a salad with fresh vegetables. We hope that the noisy company of the closest and dearest people has already gathered at your table.
Store leftover food in the refrigerator. Shelf life - no more than 36 hours.
On a note:
- The liver of other poultry, such as duck, goose, turkey, is prepared in a similar way.
- If fresh mushrooms are not available, use frozen ones. Sour pickled mushrooms, homemade or from the supermarket will not work.
- Alternatively, instead of sour cream, you can use cream, but not too fatty (20%).
If you plan to cook a dish in a slow cooker, use the "frying" and "stewing" modes, setting them for the appropriate amount of time.
Note to the owner
Chicken liver is a useful product that every housewife should be able to cook. Choose only fresh products, do not try to save money, and also follow the rules of cooking.
When buying, carefully inspect the offal. The liver should have an even brownish-red color, a smooth surface, and a pleasant aroma. It should be elastic to the touch.
You can also buy frozen liver, just choose transparent packaging so that you can evaluate it visually.
You can only defrost it in the refrigerator. Under hot water, and even more so in the microwave, it will simply lose its taste and its beneficial qualities.
Before cooking, be sure to clean the liver. The films must be removed carefully so as not to damage the gallbladder. If this happens, don't despair. Sprinkle the liver with soda and leave for 15 minutes, then rinse and start cooking. There will be no bitterness.
The calorie content of chicken liver largely depends on the method of its preparation. A fresh product has 136 kcal per 100 g of product, after cooking the indicator rises to 164 kcal, after stewing to 166 kcal. The most high-calorie is fried liver. She has as much as 210 kcal per 100 grams of product.
Very tasty, be sure to try it.
This video recipe shows how to cook country style chicken liver. Great recipe. Take note.
