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Chicken liver in sour cream with gravy

Chicken Liver in Sour Cream with Gravy

A simple, quick offal dish to add variety to your menu! This chicken liver gravy—pieces of chicken liver stewed with onion in a sour cream sauce—goes perfectly with just about any side. Chicken liver pairs well with mashed potatoes, pasta, and grains. It's a very tasty, satisfying dish, and stewing the liver in sour cream keeps it juicy and tender.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken liver

300

Onion

Sour cream

100

Water

135

Wheat flour

Vegetable oil

Salt

Ground black pepper

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 32 % 6 g

Carbohydrates 26 % 5 g

111 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken liver in sour cream with gravy? Gather the ingredients from the list. Rinse the chicken liver thoroughly (if it was frozen, let it thaw at room temperature) and trim off the fat and membranes.
Step 2:

Cut the liver into cubes or strips, rinse it again to remove any excess blood, and drain the liquid well.
Step 3:

Peel the onion and cut it into cubes. If you like, add some grated carrot—it lends a pleasant sweetness to the gravy and the liver. Pour vegetable oil into a skillet and turn on the heat. Add the onion to the hot oil and fry, stirring constantly with a spatula, until translucent.
Step 4:

Add the prepared liver to the skillet with the onion right away and stir the ingredients together. Fry the liver and onion over medium heat for about 3 minutes, stirring with a spatula. The liver should turn slightly pale.
Step 5:

Add the sour cream to the skillet and immediately pour in the water, stirring with a spatula until smooth. To keep the sour cream from curdling, you can stir it together with the water in a separate bowl first, then pour it in. Season with salt and ground black pepper to taste and stir.
Step 6:

Bring the mixture to a boil, then reduce the heat to medium and simmer, covered, for about 5 minutes.
Step 7:

Fill a glass one-third full with clean warm water, add a tablespoon of wheat flour, and stir quickly with a fork so the flour doesn't clump and the mixture is smooth. Pour the flour mixture into the skillet, stir, and simmer for another couple of minutes to let the gravy thicken. Cover the skillet and turn off the heat. Let the dish rest, covered, for 15 minutes, then serve.
Step 8:

This chicken liver gravy with onion can be served with mashed potatoes or another side of your choice, or on its own with bread and fresh vegetables. Enjoy!

To keep the sour cream from curdling or separating while it stews, mix it with a spoonful of flour in a separate bowl first, then add it to the pan. You can replace the sour cream with cream of any fat content—just remember that the fat percentage of the sour cream or cream you use affects the dish's calorie count.
Here's an easy way to check whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Use an oil with a high smoke point for frying! Oils are only healthy up to a certain temperature—the smoke point—beyond which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they contain a lot of unfiltered organic particles that begin to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.
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