Fried chicken liver with onions in sour cream with carrots and mushrooms

Chicken liver with mushrooms in sour cream sauce

• Chicken liver 500 g
• Onion 1 pc.
• Champignons 6 pcs.
• Paneer flour.
• Sour cream 300 g
• Water 200 g
• Salt to taste
• Black pepper to taste
• Butter 30 g

• You will need
  : 40 min.
• Geography of the dish
  : Ukrainian
• Main ingredient
  : Chicken liver
• Type of meal
  : Dinner

Cut the onion into quarter rings and sauté in a mixture of butter and vegetable oils.

We clean the fish, cut it in half, and then cut each half into wedges.

We clean the liver of bile ducts and fat and put it in a bag.

Add mushrooms to the fried onions and continue to fry together until the juice from the mushrooms evaporates.

Pour a couple of tablespoons of flour into the bag with the liver and tie the bag tightly.

We tie the bag and shake it so that all the pieces of liver are covered with flour.

Move the mushrooms and onions to the side, and add the liver to the frying pan.

Add sour cream and water, salt and pepper and leave for 5 minutes on low heat.

We got a lot of sauce and great tender liver.

Homemade recipe

When prepared correctly, chicken liver pulp goes perfectly with fluffy mashed potatoes and sour cream sauce.

Need to:

• 500 g of fresh chicken or chicken liver;
• 2 pcs. onion heads;
• 3 tbsp. l. sour cream with a fat content of 20%;
• 2 tbsp. l. sifted flour;
• 2 tbsp. l. oils for frying;
• salt and freshly ground pepper to your taste.

Step by step recipe:

1. Cut off the blood veins from the liver, rinse, dry and cut the liver into small slices.
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2. Chop the onion into thin feathers and fry until golden.

3. Dip the liver in wheat flour and fry for 5 minutes, stirring the slices.

4. Pour the onion and sour cream into the pan, cover the preparation with a lid and leave to simmer over low heat for 20-25 minutes.

5. At the end of cooking, add salt and pepper to taste.

It is better to present the dish with chopped onions and vegetable salad.

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.

Chicken liver with onions in sour cream and fried carrots

Chicken liver fried with onions and carrots is rich and very soft.

Product list:

• 500 g thawed chicken liver;
• 1 sweet carrot;
• onion head;
• 3 tbsp. l. sour cream 15% fat;
• 1 laurel;
• 2 tbsp. l. oils without aroma;
• 1 tsp. ground black pepper;
• fine salt to taste.

How to prepare a treat step by step:

1. Divide the cleaned liver into small pieces.

2. Peel the carrots and grate on a medium grater.
3. Chop the peeled onion into small cubes.

4. Place the liver cut into pieces in a hot frying pan with oil and fry.
5. Add vegetables, simmer until soft, season the dish with spices, add salt and add a bay leaf.

6. Simmer the food for 15 minutes under a closed lid, reducing the heat to low.
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Tender chicken liver in a sauce made from flour, sour cream and onions

For many, chicken liver with gravy is a childhood memory. And this dish was prepared not by the best cook in your life, your mother, but by your aunt, a cook in kindergarten. Prepare this simple dish and take yourself back, at least for lunch, to your childhood, when the grass was greener, the trees taller, and the sky bluer.

Cooking time: 35 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Chicken liver – 1 kg
• Onions – 2 pcs.
• Sour cream – 3 tbsp.
• Flour – 1 tbsp.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste
• Water – 100 ml

Cooking process:

1. If you have a frozen liver, then first defrost it naturally, that is, in the refrigerator or at room temperature, if the apartment is not very hot. But still, it is better to give preference to chilled liver. It makes dishes more tender and juicy. Rinse the liver and let it dry. Cut each piece into 3-4 pieces, cutting out the fatty segments and checking for the presence of bile, which can spoil the taste of the entire dish.

2. Pour vegetable oil into the frying pan, heat it up and transfer the liver into it.

3. While the liver is frying, work on the onions. Peel it, rinse and cut into half rings. At this time, do not forget to stir the liver.

4. Once the whole liver turns brown, add chopped onion to it. Stir to combine.

5. Wait 3 minutes and pour in water. It should not cover the entire liver.

6. Then add the flour and immediately stir vigorously so that lumps do not form. It is thanks to flour that the gravy will be thick.

7. As soon as you mix the liver after adding flour, add sour cream and mix again. At the very end, add salt and pepper to the dish. The later we introduce salt, the softer the finished product will be.

8. Chicken liver with gravy is ready. To make your childhood memories brighter, serve mashed potatoes as a side dish.

Bon appetit!

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Dish with aromatic mushrooms

Mushrooms complement the taste of the dish, making it more satisfying and appetizing.

Components:

• 0.5 kg of fresh liver;
• 0.3 kg of peeled champignons;
• large onion;
• 2 cloves of young garlic;
• a glass of high fat sour cream;
• 3 tbsp. l. flour;
• 3 tbsp. l. frying oil;
• a pinch of fine salt;
• 1 tsp. pepper crushed in a mortar;
• a handful of chopped parsley.

Step by step cooking method:

1. Fry the peeled and chopped chicken liver for 5 minutes in a hot frying pan with constant stirring.

2. Cut the mushrooms into slices, peel the onion and garlic and finely chop. Chop the parsley.

3. Add sliced ​​mushrooms and onions to the liver, fry for 5-6 minutes, add salt and sprinkle with aromatic spices.

4. Add heavy sour cream and a little water so that the gravy completely covers the liver.
5. Add flour and stir until the sauce reaches the required thickness.
6. Add chopped garlic and herbs, cover with a lid and simmer slowly over low heat for 20 minutes.

Serve the aromatic and satisfying liver with fresh vegetables, spring onions or fluffy rice.

Spicy fried chicken liver with onions in sour cream

Appetizing offal in a fragrant thick sauce has a rich taste and a pleasant aftertaste.

Components:

• 500 g liver;
• a glass of dry wine (preferably red);
• 1 large onion;
• a glass of sour cream 20% fat;
• 2 tbsp. l. refined oil;
• 1 tsp. finely chopped pepper;
• 1 tsp. pepper powder mixture.

Cooking process step by step:

1. Free the liver from films and veins, divide large pieces into parts.
2. Chop the peeled onion into thin feathers or small squares.
3. Fry the liver in oil until golden and a light crust appears. Place the slices in a saucepan.
4. Pour wine into the preparation and simmer the dish over moderate heat.
5. Add chopped onion, season with spices, add sour cream and, stirring, simmer for a quarter of an hour.
6. It is better to present chicken liver fried with onions in sour cream with a side dish of potatoes, crispy cucumber salad and chopped herbs.

The liver should be salted at the very end of cooking, so the offal will turn out juicy and soft.

In garlic-nut sauce

The most tender chicken liver with onions and nuts, drowning in sour cream sauce, will become a restaurant dish on your home table.

Required:

• 500 g of thawed and cleaned liver;
• 3 cloves of garlic;
• ½ cup peeled walnut kernels;
• 5 full tbsp. l. fat sour cream;
• 4 tbsp. l. frying oils;
• 3 full tbsp. l. sifted flour;
• 1 tsp. chicken spice mixtures;
• a pinch of fine salt;
• ½ tsp curry seasoning.

Fried chicken liver with onions in sour cream should be prepared according to plan:

1. Divide the offal into small pieces.
2. In a separate bowl, mix flour with salt and spices.
3. Roll the liver slices in the spicy mixture and fry in half the oil.
4. Press the garlic with a press and fry for a minute separately.
5. Grind the nuts with a rolling pin and add to the garlic.
6. Simmer the sauce for 2-3 minutes, stirring so as not to burn.
7. Place sour cream in a bowl, add flour and add the mixture to the nut-garlic fryer.
8. Season the sauce with spices, add salt to taste and boil. If the mixture is too thick, dilute with water.
9. Place the fried liver into the gravy, cover the dish with a lid and simmer over low heat for 10-15 minutes.

Serve with chopped herbs, beans or green peas.

Chopped cilantro and pomegranate seeds will add Caucasian piquancy to the dish.

Recipes for chicken liver fried with onions are distinguished by their simplicity and availability of ingredients. The liver does not require pre-soaking, and when simmered in a creamy sour cream sauce, it turns out especially juicy and aromatic.

In the oven

Some people don’t want to fry in oil (and some people can’t do it for health reasons), but they still want to try a delicious dish. In this case, a recipe for chicken liver in sour cream sauce, which involves baking in the oven, works well. Yes, it will be hot in the kitchen, but the finished result will be very tender, tasty and will delight the whole family. You will spend a maximum of 40 minutes on cooking, during which you can have time to prepare a salad or side dish.

Ingredients:

• bulbs – 3 pcs.;
• meat – 800 g;
• spices;
• flour/ground crackers – 2 tbsp. l.;
• sour cream – 400 g;
• cheese/mushrooms/greens (optional).

Cooking method:

1. Cut the onion into quarters, fry in a frying pan until soft, then place on a plate.
2. Remove all excess from the liver, bread in flour, put in a frying pan where the onion was already there. Fry for 7 minutes over high heat, stirring, then add salt.
3. Place the meat in a greased baking dish, then a layer of onion.
4. Pour sour cream into the same frying pan, add spices, and heat. You can now add mushrooms, herbs or cheese if you wish.
5. Pour sour cream sauce into the mold with the top layer, sprinkle with ground breadcrumbs.
6. Place the dish in the oven at 220 for 30 minutes.

Liver with champignons and onions: detailed recipes

Liver with champignons goes well in taste, is easy to prepare and is a healthy dish. The liver contains many useful substances necessary for the human body. You can choose different cooking recipes: with vegetables, spicy or tomato dressing, with potatoes. Depending on the cooking method, it can be served as a snack or main course.

Classic recipe for chicken liver with champignons

The classic recipe for liver with mushrooms involves frying the ingredients and stewing in sour cream.

Products needed for the dish:

• chicken liver – 0.5 kg;
• onions – 1-2 heads;
• champignons -300-400 g;
• sour cream – 2-3 tbsp;
• salt;
• butter or vegetable oil;
• pepper.

1. The chicken liver needs to be washed, cleared of film and blood clots, and dried. To cut in half. Prepare onions and champignons, peel. It is recommended to chop the onion into half rings, and the mushrooms into thin slices.
2. Pour a little vegetable oil into a hot frying pan. Add onion and fry for a couple of minutes. Add the champignons and fry with the onions for a few minutes. After this, add pieces of liver. It should be fried for 7-10 minutes over medium heat.
3. When the ingredients are sufficiently fried, add a couple of tablespoons of sour cream. At this time, you need to add salt, various spices, and pepper to the pan. Mix everything well and cover with a lid. Set the heat to low and simmer until the liquid has completely evaporated. This will take 10-15 minutes.

It is important to avoid feeding the liver with blood remaining in it. Therefore, if the liquid has evaporated and the liver is not yet fried, you should add more sour cream. Before serving the dish, be sure to check whether the liver is completely cooked.

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.

Liver with champignons and potatoes in pots

Liver with mushrooms as a main dish can be prepared in pots in the oven.

• chicken liver – 0.5 kg;
• potatoes – 0.5 kg;
• mushrooms – 0.5 kg;
• onion – 3-4 heads;
• vegetable oil;
• salt;
• pepper;
• garlic – 5 cloves;
• water – 500 grams;
• tomato paste – 2 tbsp. l.

1. First you need to prepare the ingredients. Thoroughly peel and wash the onions, potatoes and mushrooms. Cut the onion into quarters, potatoes into medium cubes, and champignons into slices.
2. Wash the liver thoroughly, be sure to remove blood, film and fat and cut into medium pieces.
3. Prepare ceramic pots in the quantity required for servings of the dish. Pour 1 tbsp into each pot. vegetable oil. Then add potatoes, put pieces of liver on top. Add onions and mushrooms.
4. Finely chop the garlic and add to the pot. In a separate container, mix tomato paste with water and add salt. Divide equally among the pots.
5. Place chicken livers with potatoes and mushrooms in pots on a rack on the middle level in the oven, which has been preheated. The dish is cooked for about 35 minutes at 200°C.

Before serving, you should check the potatoes for taste, because... This ingredient takes longer to cook than others. If necessary, leave the dish in the oven for another 10-15 minutes.

How to cook chicken liver with sour cream, onions and garlic?

Chicken liver cooked in tandem with sour cream, onion and garlic turns out very aromatic. It can easily serve as a full meal. I advise you to stock up on delicious bread or baguette, as you will soak up the liver sauce to the last drop.

Cooking time: 45 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Chicken liver – 0.5 kg
• Onions – 3 pcs.
• Garlic – 2 cloves
• Sour cream – 300 gr.
• Flour – 100 gr.
• Butter - for frying
• Salt - to taste
• Ground black pepper - to taste
• Fresh herbs - optional

Cooking process:

1. Prepare all the main ingredients. Peel the garlic and onion, rinse them and chop them. Rinse the liver, dry it in a colander or place on paper towels. In a separate container, mix wheat flour, salt and black pepper to taste.

2. Heat a frying pan and melt the butter in it. Dip each piece of liver into a mixture of flour and spices and fry in oil on both sides until golden brown. Do not fry a large amount of liver at the same time, it will release juice and instead of fried it will turn out to be stewed. Then transfer to a plate. It is very convenient to turn over and transfer pieces of liver with kitchen tongs.

3. When all the liver is fried, add the onion to the frying pan (if there is no oil left after frying the liver, add a little to the frying pan). Fry over medium heat for about 5 minutes. Then add the garlic and flour with spices remaining after crumbling the liver (it will be enough to add 2 tablespoons of flour). Stirring, cook for 4 minutes. It's time for sour cream. Place it in the pan with the onions and garlic. Stir until the sour cream dissolves.

4. Let the mixture boil and return the liver to it. Stir again, bring to a boil and, stirring, cook for just a minute. Then turn off the stove and keep the liver covered for another 5 minutes.

5. Serve the finished liver in sour cream sauce with garlic and onions in a deep plate, do not skimp on the sauce. If desired, sprinkle with fresh herbs (don't forget to wash them first).

Bon appetit!

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Quick recipe for liver with champignons in a slow cooker

In a slow cooker, the process of cooking chicken liver with champignons and onions will take about 10 minutes - 2 times faster than in a frying pan.

• liver – 400 g;
• mushrooms – 250 g;
• onion – 1 head;
• vegetable oil;
• sour cream – 2 tbsp. l.;
• salt;
• pepper;
• spices.

1. Peel the onions and mushrooms, rinse and cut into small pieces. Wash the liver well, remove fat and blood, and cut into thin pieces.
2. Pour oil into the bowl and select frying mode. At the same time add all the ingredients and spices, pour in a few tablespoons of sour cream. Mix all ingredients well.
3. Cook for 10 minutes. After cooking is complete, turn off the multicooker, open and let the dish cool slightly. It is important not to open the multicooker lid during the cooking process so that the liver is completely fried.

How to choose champignons for cooking liver

If you like to cook treats with champignons, then you probably have your own rules for choosing, but an outside opinion never hurts. To help you choose mushrooms for cooking chicken liver, we’ll share a few culinary tricks. And then your dishes will be beyond praise.

• For cooking, be sure to choose a fresh and high-quality product. All mushrooms must be elastic and without damage. Dents can cause the mushrooms to rot, which is not always noticeable, so choose only good mushrooms. The color of the champignons (both stems and caps) should be white.
• You can buy mushrooms by weight or in individual packages. If the bulk product can be determined to be fresh by its appearance, then the packaging will contain information about the product. The packaging date, conditions and shelf life will make choosing champignons much easier.
• The size of the mushrooms does not really matter. But if you want the champignons in the dish to be whole, then give preference to small mushrooms. It is especially good to use whole mushrooms in dishes cooked in the oven. You can cook both whole and chopped champignons in a frying pan. This will not affect the taste of the liver - only the appearance of the dish.

• When cooking liver in sour cream, you can use fresh, boiled and frozen champignons. It is advisable to buy fresh mushrooms and boil or freeze them yourself. You can also use industrial analogues: champignons in briquettes or jars.
• If you eat champignons all year round, then you can prepare them in jars in advance. You can prepare marinated ones or simply sterilize them - and you will always have high-quality champignons on hand.

Liver with vegetables and champignons

• chicken liver – 0.4 kg;
• champignons – 0.2 kg;
• onion – 1-2 heads;
• carrots – 1 pc.;
• sweet pepper – 1-2 pcs.;
• garlic - a couple of cloves;
• greenery;
• salt;
• pepper;
• spices;
• sour cream – 2 tbsp. l.;
• oil.

1. Wash mushrooms, onions, carrots, peppers and garlic. Cut into small pieces. Clean the liver from excess fat and cut into halves. After washing, the liver should be dried thoroughly.
2. Add oil to a heated frying pan and place pieces of liver. Set the heat to low and fry for 5 minutes. After this, turn the piece over and leave it on the fire for the same amount of time.
3. After frying the chicken liver on both sides, add mushrooms and onions to the pan. Add pepper and garlic. Mix everything well, cover loosely with a lid and cook for about 8 minutes.
4. Add herbs (you can take them dried or fresh), add salt and pepper. Add spices if desired. Pour in sour cream and stir. Without changing the temperature, simmer for another 9 minutes with the lid closed. After cooking, let the dish stand. This will allow the liquid to be absorbed into the liver, which will make the dish more juicy.

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.

Chicken liver with mushrooms in spicy dressing

• liver – 0.5 kg;
• mushrooms – 200 g;
• onions – 2 heads;
• lemon – 1 pc.;
• cream – 250 g;
• greenery;
• salt;
• pepper;
• paprika;
• carnation;
• coriander;
• sugar;
• Bay leaf;
• vegetable oil.

1. Wash and clean the liver thoroughly. Cut into large pieces. Cut the onion into small pieces. Wash the mushrooms, cut off the stems and chop the caps into cubes. Wash the greens, cut off the rhizomes and chop.
2. Place the liver in a heated frying pan with oil. Fry it for 10 minutes on both sides. Add mushrooms and onions. Mix all. Squeeze lemon juice. For this dish, a third of 1 lemon will be enough.
3. Fry everything in a frying pan for 12 minutes. After this time, add spices: sugar, salt, coriander, paprika, pepper, cloves and bay leaf. Add the amount of spices by eye; it is advisable to achieve a balanced sweet and sour taste and not spoil the delicate taste of the liver by overdoing it with spices. Then pour in a glass of low-fat cream, add finely chopped herbs and mix everything.
4. With the lid loosely closed, simmer the ingredients in the cream for about 15 minutes. Set the heat on the stove to low. Before serving, remove the bay leaf and cloves.

With onion

There are many options for preparing this dish, but liver in sour cream and onions is considered a classic. Few products are required, the whole process will take you up to 30 minutes. The amount of ingredients should be calculated based on the expected number of guests. The step-by-step recipe with photos below for ingredients is designed for 4 servings. If this is not enough, then divide the volume by 4 - and get the amount for 1 person, and then calculate what you need.

Ingredients:

• sour cream (15%) – 200 g;
• onion;
• salt;
• chicken liver – 600 g;
• wheat flour – 100 g;
• parsley (for serving);
• frying oil;
• a mixture of ground peppers.

Cooking method:

1. After preparing the liver, rinse it under cold water. Cut the product into small pieces.
2. Pour flour into a plate and roll the pieces in it on all sides.
3. Place the liver in a frying pan and fry in sunflower oil on all sides.
4. Peel and cut the onions into small cubes. Fry it separately until golden brown.
5. Combine both components, pour in sour cream, then pepper, salt and simmer for 5 minutes under the lid until cooked.
6. Place everything on a plate, sprinkle with finely chopped green onions and serve.

Spicy chicken liver with champignons in tomato dressing

• chicken liver – 450 g;
• champignons – 200 g;
• onion – 1 head;
• chilli;
• garlic;
• oil;
• salt;
• pepper;
• tomato paste – 1 tbsp;
• water – 250 ml.

1. Mushrooms need to be peeled, washed, cut off the stems and finely chopped. Peel the onion and cut into small pieces or long slices.
2. Wash the liver, remove fat and blood. Dry and cut into halves.
3. Peel and chop the garlic and chili peppers.
4. Heat oil in a frying pan, add onion, add liver, cook for 6 minutes. After this, add mushrooms and chili peppers. Leave everything for a few more minutes over medium heat. Salt, add garlic, pepper, mix everything.
5. Prepare the dressing in a separate bowl. To do this you will need to mix 1 tbsp. tomato paste with a glass of water. Stir until smooth. Instead of tomato stock, you can use ketchup or sauce.
6. Pour the dressing into the ingredients and simmer. Set the heat to medium and close the lid. It is necessary that the liquid evaporates completely. On average this should happen within 15 minutes.

The dish is ready to eat.

Sources:

https://vpuzo.com/recepty-vtoryh-blyud/subprodukty/59546-kurinaya-pechen-s-gribami-v-smetannom-souse.html https://glav-dacha.ru/pechen-kurinaya-zharenaya-s -lukom-v-smetane/ https://grib.expert/retsepty/salaty/shampinonami-i-syrom

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.