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Chicken liver in cream

Chicken Liver in Cream

Tasty, tender, and it just melts in your mouth — perfect for lunch or dinner! Chicken liver in a creamy sauce with fragrant onion is a great way to feed the whole family. Pair it with any side you like. Give it a try and they'll be asking for seconds.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken liver

600

Cream (20% fat content)

150

Onion

Butter

Khmeli-suneli (Georgian spice blend)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 15 g

Fats 36 % 10 g

Carbohydrates 11 % 3 g

174 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken liver in cream in a skillet? First, gather the ingredients from the list. You can swap the chicken liver for turkey, pork, or beef liver. The liver can be fresh or frozen — if frozen, thaw it first on the bottom shelf of the refrigerator.
Step 2:

Rinse the liver thoroughly until the water runs clear, and remove any fatty bits and traces of bile. Cut large pieces of liver in half.
Step 3:

Cut the onion into half-rings or small dice, whichever you prefer. If you or your kids don't like onion, you can leave it out entirely, or add a whole onion while the liver simmers under the lid so it flavors the dish — then discard the onion at the end.
Step 4:

Melt the butter in a skillet over medium heat. Add the onion and sauté, stirring, for 2–3 minutes until translucent.
Step 5:

Add the chicken liver to the skillet and stir it together with the onion.
Step 6:

Simmer over medium heat, covered, for about 15 minutes. Toward the end, turn the heat down to low — this keeps the cream from curdling when it hits the pan.
Step 7:

Pour in the cream. Add the salt and spices and stir everything together. Bring to a simmer and cook, stirring, for another 2 minutes. You can also sprinkle the liver with a seasoning blend meant for organ meats.
Step 8:

Divide the creamy braised liver among plates and serve with any side dish. Enjoy!

The cream for this recipe can be any fat content, but remember that the higher the fat content of what you use, the higher the calorie count of the dish.
For secrets, tips, and all the most useful advice, read the article: "Cream and sour cream in a cream sauce: how to keep them from curdling."
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.