Creamy Chicken Liver with Onions and Carrots

A healthy and tasty lunch or dinner for the whole family! Chicken liver stewed with onions and carrots in sour cream in a frying pan turns out very tender and not dry at all. Sour cream sauce with vegetables makes the dish even juicier and tastier. The liver is prepared quickly and without much hassle.
cook time: 30 min
Owen Truitt
Creamy Chicken Liver with Onions and Carrots

Nutrition Facts (per serving)

148
Calories
10g
Fat
3g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 0.5 cup
Sour cream 150 g
Carrot 1 pc
Vegetable oil 2 tbsp
Chicken liver 450 g

Recipe instructions

Step 1

Step 1
How to stew chicken liver with onions and carrots in sour cream in a frying pan? Prepare your food. Take the liver chilled — it will turn out juicier. If the liver is frozen, then defrost it as delicately as possible by transferring it from the freezer to the bottom shelf of the refrigerator. Sour cream is suitable for any fat content; choose a natural product, without herbal additives.

Step 2

Step 2
Peel the onion and cut into quarter rings. Try to chop as thinly as possible so that the onion has time to cook. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before slicing.

Step 3

Step 3
Wash and peel the carrots well. Grate it on a coarse grater.

Step 4

Step 4
Wash the liver and dry it with paper towels. Cut it into pieces, removing veins and ducts, if any.

Step 5

Step 5
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Add chopped onions and carrots. Stir-fry vegetables until softened, about 5 minutes.

Step 6

Step 6
Then move the vegetables to the edge, and place the liver in the free space (you can fry the liver in a separate frying pan, but this way it will be faster). Fry the liver, stirring, until the color changes — this will seal the juice inside it. When this happens, mix the liver with the vegetables.

Step 7

Step 7
Pour hot water into the sour cream — this will prevent it from curdling in the sauce. Stir until smooth. Pour the resulting sauce into the pan with the liver. Salt and pepper the dish.

Step 8

Step 8
Stir, reduce heat, cover the pan with a lid and leave the liver to simmer for 10 minutes. Not longer, as it will become tough from long simmering. To make sure the liver is ready, break it open — there will be no blood in the finished one.

Step 9

Step 9
Serve stewed liver with any side dish. Bon appetit!

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