Creamy Chicken Liver with Carrots and Onions

Healthy for the whole family, for main course and for dinner! Chicken liver stewed with carrots and onions in sour cream is a hearty everyday dish. It’s not only easy to prepare, but also very quick; even a novice housewife can handle it. Due to the fact that the liver does not fry for long, it remains juicy and soft.
cook time: 25 min
Maya Lindell
Creamy Chicken Liver with Carrots and Onions

Nutrition Facts (per serving)

182
Calories
14g
Fat
5g
Carbs
9g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Sour cream 2 tbsp
Carrot 1 pc
Bulb onions 1 pc
Sunflower oil 3 tbsp
Chicken liver (You can use beef liver or turkey liver) 200 g

Recipe instructions

Step 1

Step 1
How to stew chicken liver with onions, carrots and sour cream? Prepare your food. If the liver has been frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. You can use any sour cream, I used full fat, 25%. You can use any spices and seasonings to taste, I only used salt, I like it when the taste of the liver is not covered up by anything.

Step 2

Step 2
Wash and peel the vegetables, cut the onion and carrots into medium-sized cubes.

Step 3

Step 3
Heat sunflower oil in a frying pan over medium heat. First, fry the prepared onion until transparent — it will give off its aroma to the oil, and the whole dish will have a perfect, complete taste. Then add the carrots and continue frying until the carrots are half cooked. This is done over medium heat — it almost turns out to be stewing in oil.

Step 4

Step 4
Rinse the chicken liver well, remove the bile ducts, if any. Cut as desired — I cut each segment of the liver in half; for those who like it smaller — cut finely. The main thing is that everything doesn’t turn into mush.

Step 5

Step 5
Add the prepared liver to the frying pan with the hot vegetables and quickly fry on all sides, turning the pieces so that the meat juice is “sealed” inside. This will prevent the liver from drying out during cooking. Add some salt.

Step 6

Step 6
Add a couple of tablespoons of thick sour cream, stir gently and cover with a lid. Cook covered until done — about 8 minutes; the juice that flows out when the liver is pierced should be clear.

Step 7

Step 7
The liver is ready! Bon appetit!

Step 8

Step 8
You can serve stewed chicken liver with carrots, sour cream and onions as a separate dish or with any side dish. The dish is served immediately hot, sprinkled with finely chopped parsley, dill or cilantro.

Additional rubrics

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