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Liver in sour cream with onions and carrots

Chicken Livers in Sour Cream with Onion and Carrot

Wholesome, family-friendly, perfect for a weeknight dinner! Chicken livers braised with carrot and onion in sour cream make a hearty everyday dish. It's not just easy but also quick — even a beginner cook can pull it off. Because the livers cook so briefly, they stay juicy and tender.

naniki

Recipe author

Liver in sour cream with onions and carrots

Composition / ingredients

Servings:

Chicken liver (You can use beef or turkey liver instead)

200

Carrot

Onion

Sour cream

Sunflower oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 50 % 14 g

Carbohydrates 18 % 5 g

182 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you braise chicken livers with onion, carrot, and sour cream? Gather your ingredients. If the livers were frozen, thaw them ahead of time by moving them from the freezer to the bottom shelf of the fridge. Any sour cream works — mine is full-fat, 25%. Use whatever spices and seasonings you like; I stuck with just salt, since I love it when nothing masks the flavor of the liver.
Step 2:

Wash and peel the vegetables, then cut the onion and carrot into medium dice.
Step 3:

Heat the sunflower oil in a skillet over medium heat. Sauté the onion first until translucent — it will flavor the oil and give the whole dish a rounded, finished taste. Then add the carrot and keep cooking until it's about half-tender. Over medium heat this is essentially braising in oil.
Step 4:

Rinse the chicken livers well and trim away any bile ducts. Cut them up however you like — I halve each lobe; if you prefer smaller pieces, chop them finer. The main thing is that they don't fall apart into mush later.
Step 5:

Add the prepared livers to the pan with the hot vegetables and sear them quickly on all sides, turning the pieces so the juices get sealed in. This keeps the livers from drying out as they finish cooking. Season with salt.
Step 6:

Stir in a couple of tablespoons of thick sour cream, mix gently, and cover the pan. Cook covered until done — about 8 minutes; when you pierce a piece, the juices that run out should be clear.
Step 7:

The livers are ready! Enjoy!
Step 8:

Serve the braised chicken livers with carrot, sour cream, and onion on their own or with any side dish. Bring them to the table right away, hot, scattered with finely chopped parsley, dill, or cilantro.

The character of the dish comes down to what you prefer — vegetables sautéed and braised with the liver, or liver braised with the vegetables. You can also make the sauce as thick or thin as you like: reduce the liquid longer for a thick sauce, or leave it loose. A looser sauce is nice served over a side dish — boiled or fried potatoes, mashed potatoes, pasta, rice, or buckwheat all work well.
To keep the sour cream from curdling or separating as it cooks, first stir it together with a spoonful of flour in a small bowl, then add it to the pan. You can swap the sour cream for cream of any fat content, but remember that the fat percentage of the sour cream or cream you use determines how rich the dish is.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point; they carry a lot of unfiltered organic particles that burn quickly. Refined oils tolerate heat better and have a higher smoke point. If you're baking, pan-frying, or grilling, use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Pierce the meat with a knife: if the blade goes in easily and the juices run clear, it's done; if they're pink or red, keep cooking.