Chicken Liver with Pasta

A great addition to any side — tasty, saucy, and satisfying! Chicken liver is the base for lots of delicious, interesting dishes. One of the best is a chicken liver gravy with sour cream and onion. For one, chicken liver braised in sour cream turns out very tender, soft, and flavorful. And the sauce that comes together as the liver braises rounds out the dish, making any side juicy and even tastier.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken liver

300

Onion

Carrots

Sour cream (20%)

100

Water

Vegetable oil

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 42 % 8 g

Fats 42 % 8 g

Carbohydrates 16 % 3 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients. If the chicken liver was frozen, thaw it, rinse it, and trim off the excess fat and membranes. Cut the liver into pieces — but not too small; just 3–4 pieces each is enough so it doesn't dry out as it cooks. Rinse it again to wash off any blood and let it drain completely.
Step 2:

Peel the onion and cut it into cubes.
Step 3:

Rinse and peel the carrot, then grate it or cut it into matchsticks or small cubes — it improves the dish, adding a pleasant, gentle sweetness.
Step 4:

Pour the vegetable oil into a skillet and heat it. Add the onion and sauté it in the hot oil until translucent.
Step 5:

Add the carrot to the onion. Sauté the vegetables together over medium heat, stirring with a spatula. Cover and simmer for about 15 minutes, until the carrot is soft. Chicken liver cooks quickly, so the vegetables need to be soft by the time you add it — otherwise the vegetables will stay firm while the liver overcooks.
Step 6:

Add the prepared chicken liver to the skillet. Season with salt, ground black pepper, and any other seasonings you like. Stir. Cook over medium heat for about 3 minutes, stirring constantly with a spatula. The liver should change color.
Step 7:

Make the sour cream sauce. In a bowl, stir the sour cream and flour together until smooth and free of lumps. Pour in cold water and mix. Pour the mixture into the skillet with the chicken liver. Start stirring right away so the flour doesn't stick and scorch on the bottom. Braise the liver in the gravy, uncovered, for about 10 minutes, then turn off the heat. Serve with a side of your choice. Enjoy!