Main Page
Fast and tasty
Chicken liver in sour cream with onions, fried in a pan

Pan-Fried Chicken Liver with Onions in Sour Cream

Tender chicken liver in a thick, rich sauce. Chicken liver fried with onions in sour cream is a quick, easy recipe for wonderfully soft liver — even a beginner can pull it off. Made this way, the liver never turns out dry or tough. Mashed potatoes, rice, buckwheat, or pasta all make great sides, since there's plenty of sauce. You can also add mushrooms while it fries — they pair beautifully with liver.

katushafin

Recipe author

Chicken liver in sour cream with onions, fried in a pan

Watch the video

Composition / ingredients

Servings:

Chicken liver

500

Onion

Sour cream

250

Flour

Water

0.5

Vegetable oil

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 44 % 12 g

Carbohydrates 15 % 4 g

166 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 30 min

Step 1:

Prep and measure your ingredients. Chilled liver is best — it comes out softer and tastier. If yours is frozen, thaw it completely. Then rinse the liver and let it drain in a colander.
Step 2:

Peel the onions and cut them into half-rings. You can dice them instead — it's a matter of taste.
Step 3:

Heat a skillet, add the vegetable oil, and add the onions. Fry them lightly over medium heat until translucent, stirring the whole time.
Step 4:

Lower the heat, cover the pan, and let the onions gently soften for about five minutes. Don't let them burn, or they'll ruin the whole dish.
Step 5:

Meanwhile, cut up the liver, removing the membranes and fat. I slice it into strips, like for beef stroganoff.
Step 6:

Add the liver to the pan with the onions.
Step 7:

Turn up the heat and stir briskly so the liver sears on all sides — this seals in the juices and keeps it soft and moist. Season with salt and pepper. I usually don't add other seasonings; we like the clean flavor of the liver. Keep frying: the color will gradually shift from pink to grayish-brown.
Step 8:

Now lower the heat to minimum and cover the pan. Let the liver braise for ten minutes at most — cook it too long and it turns tough and bland. Go by the size of the pieces. Cut into a piece: cooked liver is an even color throughout and its juices run clear.
Step 9:

While the liver finishes, make the sauce. Stir the flour into the sour cream until smooth.
Step 10:

Add the sour cream to the liver in the pan and mix well. As the sauce warms it starts to thicken, so add water to thin it to the consistency you want. Taste for salt and add more if needed. Let the liver simmer in the sauce for just a couple of minutes, or the sour cream may curdle. Done!