Chicken liver in sour cream with onions in a pan
You can cook chicken liver in sour cream with onions in a pan on weekdays for dinner: this will take only half an hour, which is especially valuable after a long day at work. And this tasty hearty dish will not hit your pocket, because all its ingredients are quite accessible to everyone. By the way, a side dish for chicken liver stewed in sour cream is not at all necessary: serve it with fresh white bread, which can be dipped in sauce, and that’s it. If you don't like this idea, go the traditional route and make mashed potatoes or boil rice. Both side dishes are perfect for chicken liver in sour cream prepared according to our recipe.
Ingredients
Servings 4- 500 g chicken liver
- 300 g sour cream 25–30% fat
- 2 medium onions
- 2 garlic cloves
- 2/3 cup flour
- salt, freshly ground black pepper
- ghee
- baguette for serving
Cooking
Step 1
Peel the onion and garlic, then chop very finely. Cut the chicken liver in half and remove all ducts. Pat dry with paper towels. Season flour generously with salt and pepper. Heat melted butter in a large frying pan.
Step 2
Shake off excess flour from the liver and quickly fry in batches in melted butter until golden brown on both sides. Put the finished liver on a plate with a slotted spoon.
Step 3
When the whole liver is fried, add a little more oil to the pan and put the onion. Fry 5 min. Add garlic and 2 tbsp. l. flour with salt and pepper left over from rolling. Fry 3-4 minutes.
Step 4
Add sour cream to the pan and mix thoroughly with a spoon so that there are no lumps. Bring almost to a boil. Return the fried chicken liver to the skillet.
Step 5
Bring back to a boil, reduce heat to very low and cook, stirring, 1 minute. Turn off the fire. Cover the pan with a lid and let the liver stand for 5-7 minutes.