Even if you throw aside the rhetoric about the benefits of the chicken liver, the remainder will receive many other advantages: accessibility, simplicity and speed in cooking, stunning taste and delicate texture. This number of pluses made this product incredibly popular in our menu and another idea of its preparation we decided to provide you with this material. Chicken liver in sour cream sauce is very creamy and tender, and in addition, it is combined with almost any garnish.
Chicken liver in sour cream
We suggest starting with a variation of this dish, which is not quite standard for our cuisine, including an abundance of hot pepper and garlic in the sauce. Such a recipe will have to taste to all fans of dishes hotter.
Ingredients:
For sharp paste:
- hot pepper - 440 g;
- garlic - 140 g;
- salt - 15 g;
- lemon juice - 235 ml;
- vegetable oil - 235 ml;
- vinegar - 55 ml.
For the liver:
- chicken liver - 280 g;
- vegetable oil - 55 ml;
- onion - 85 g;
- sour cream - 210 ml;
- milk - 45 ml.
Preparation
Prepare a fragrant paste of garlic and pepper, having scraped them in any convenient way. To the finished pasta, add a generous pinch of salt, pour in lemon juice, oil and vinegar. All mix and pour into the jar, sealing her tightly.
Strongly heat the frying pan with butter and fry the liver on both sides so that it noticeably browns from the outside, but remains damp inside. Remove the liver into a separate dish, and in its place, salvage the onions. To the onions, pour in the milk, stir, scraping off all the pieces from the bottom of the dishes. Add sour cream and reduce heat. Now add the hot sauce to taste and put the liver to go to the ready on low heat.
Chicken liver in sour cream with onion
Ingredients:
- chicken liver - 490 g;
- onion - 115 g;
- carrots - 70 g;
- champignons - 290 g;
- sour cream - 235 g;
- water - 45 ml;
- honey - 10 ml;
- a pinch of nutmeg;
- butter - 35 g.
Preparation
Spasertuyte semicircles onions and grated carrots together until half-ready. Put the mushroom plate to the vegetables and leave them until the excess moisture evaporates. Now it was the turn of the liver. Clean it and rinse it well, then put it to the vegetables and let it grasp from all sides. In a separate bowl, dilute sour cream with water and add honey and nutmeg. Pour the sauce contents of the frying pan and leave it on the fire until the pieces of the liver reach the ready. Chicken liver with mushrooms in sour cream sauce immediately, if desired, adding a dish of fresh herbs.
Chicken liver recipe in sour cream sauce
Ingredients:
- chicken liver - 530 g;
- butter - 35 g;
- shallot - 45 g;
- champignons - 175 g;
- cognac - 35 ml;
- dry white wine - 55 ml;
- cream - 65 ml;
- sour cream - 110 g.
Preparation
On the melted oil, save the shallow rings. To the onion roast, add the mushrooms and salt. When excess moisture comes out, put pieces of liver on the frying pan and let them grab. Pour in cognac and wine, leave the alcohol to evaporate completely. Add the cream with sour cream, let the cream sauce thicken.
If you want to repeat the preparation of chicken liver stew in sour cream, you can and in the multivark. Repeat all of the above steps in the "Quenching" mode.
How to cook chicken liver in sour cream?
Ingredients:
- chicken liver - 490 g;
- vegetable oil - 25 ml;
- butter - 20 g;
- onion - 115 g;
- garlic - 2 teeth;
- a branch of thyme;
- champignons - 340 g;
- cream - 115 ml;
- sour cream - 210 ml;
- spinach - 170 g;
- Balsamic vinegar - 30 ml.
Preparation
Rinse the liver with onion rings on a mixture of preheated oils. Add thyme with garlic, and then pour all the balsamic. Put mushrooms, let the moisture evaporate from them, then add the spinach, and after half a minute pour the cream with sour cream. Tum the liver on low heat for about 5-7 minutes or until cooked.