Chicken liver in sour cream with onions in a pan

Cookinero 4 December 2022

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.

How to cook Chicken liver in sour cream with onions in a pan

Step 1

Chicken liver in sour cream with onions in a pan

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

Chicken liver in sour cream with onions in a pan

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

Chicken liver in sour cream with onions in a pan

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

Chicken liver in sour cream with onions in a pan

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.

Chicken liver in sour cream with onions in a pan - FAQ About Ingredients, Baking Time and Storage

While chicken liver is traditional and recommended for its milder flavor, you can substitute with calf or pork liver. Keep in mind that other types of liver may require longer cooking times to ensure they are fully cooked.
If you don't have sour cream, you can use Greek yogurt (full-fat for best results), creme fraiche, or even a mixture of heavy cream and a squeeze of lemon juice or vinegar. These will add a similar tangy richness to the sauce.
Leftover chicken liver in sour cream can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it cools down completely before refrigerating.
Freezing is not recommended as the sour cream sauce may separate and become grainy upon thawing and reheating, affecting the texture and palatability of the dish. Ideally, enjoy it fresh.
Reheat gently in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling as this can cause the sour cream to separate. You can also reheat it in the microwave in short intervals, stirring in between, to prevent overheating.
Overcooking is the main culprit for rubbery liver. Fry the liver quickly in batches and only until lightly browned on both sides. Allow it to finish cooking in the sour cream sauce for just a minute or two to retain its tenderness.
This dish pairs well with mashed potatoes, rice, buckwheat, or crusty bread for soaking up the delicious sauce. A simple green salad or steamed vegetables also make a great accompaniment.
Yes, it's easy to make this gluten-free! Just substitute the all-purpose flour with a gluten-free flour blend for dredging the liver and thickening the sauce. Ensure your flour blend contains xanthan gum or a similar binder for proper thickening.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.
Categories Menu Recipes
Top