Savory Chicken Liver in Sour Cream with Carrots

Juicy chicken liver in sour cream with carrots and onions. Chicken liver is inexpensive and is always available fresh in the store. This allows housewives to cook with it quite often. The main thing is that the dishes are varied and not boring. A dish of chicken liver in sour cream with vegetables is quite simple to prepare and does not require much expense. In the winter season, you can serve it with beets or loin-style carrots and various pickles. And in the summer, fresh vegetables from your garden will suit it. Any side dish.
cook time: 30 min
Caleb Huxley
Savory Chicken Liver in Sour Cream with Carrots

Nutrition Facts (per serving)

178
Calories
14g
Fat
4g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion 3 pc
Salt to taste
Ground black pepper 1 tsp
Sour cream 150 g
Bay leaf 3 pc
Carrot 2 pc
Vegetable oil 100 ml
Chicken liver 500 g

Recipe instructions

Step 1

Step 1
How to make chicken liver in sour cream with carrots? Heat the frying pan well, add odorless refined vegetable oil and heat it too — in well-heated oil the chicken liver will not stick to the bottom of the pan. Place the liver and fry it on both sides over high heat — 5 minutes on each side. If the fire is strong, the liver will become crusty and all the juice will remain inside, so it will become soft and juicy. Do not cover the pan with a lid.

Step 2

Step 2
During this time you need to prepare the vegetables. Peel the onion and cut into thin half rings — you can use white and purple onions. Peel the carrots, wash and cut into strips. I cut the carrots into two parts and cut each into long sticks. In this form, the carrots come out juicier.

Step 3

Step 3
Add only the onion to the liver for now and fry for 5 minutes, stirring with a wooden spatula if you have a non-stick frying pan. After this time, add a bay leaf — this is optional; personally, I always add it to such dishes to give them additional flavor notes.

Step 4

Step 4
Add carrots to the liver and fry for another 5 minutes, stirring. Also add salt and ground black pepper (you can add your favorite seasonings). At the beginning of frying, you should not salt the liver, as it will then become tough and hard. Remove the bay leaf so that it does not impart unwanted bitterness — it has already done its job.

Step 5

Step 5
Now pour sour cream into the frying pan, mix everything well with a wooden spoon so that the liver is completely “bathed” in it. Sour cream should be quite fatty — 20-25%, but not less. Simmer over medium heat with the lid closed for 7-10 minutes. This time is enough for the dish to be completely cooked. It is best to serve fresh chicken liver warm — it tastes better fresh than chilled and then reheated. Bon appetit!

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