Main Page
Fast and tasty
Chicken liver in sour cream with carrots

Chicken Livers in Sour Cream with Carrots

Juicy chicken livers braised in sour cream with carrots and onion. Chicken liver is inexpensive and almost always available fresh, which makes it an easy ingredient to cook with often — the trick is just to keep the dishes varied so they don't get old. This chicken liver in sour cream with vegetables is simple to make and easy on the budget. In winter, serve it with beets or Korean-style carrots and an assortment of pickles; in summer, fresh vegetables from the garden are perfect alongside. Any side dish works.

sharlis

Recipe author

Chicken liver in sour cream with carrots

Composition / ingredients

Servings:

Chicken livers

500

Carrots

Onion

Sour cream

150

Salt

Ground black pepper

Bay leaves

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 50 % 14 g

Carbohydrates 14 % 4 g

178 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken livers in sour cream with carrots? Heat a skillet well and add refined, neutral vegetable oil, letting it heat up too — on good hot oil the livers won't stick to the bottom. Add the livers and sear them on both sides over high heat, about 5 minutes per side. High heat gives them a crust that seals the juices inside, keeping them soft and juicy. Don't cover the pan.
Step 2:

Meanwhile, prep the vegetables. Peel the onion and slice it into thin half-rings — you can use white or red onion. Peel and wash the carrots and cut them into sticks. I halved each carrot and cut the halves into long sticks; cut this way, the carrot stays juicier.
Step 3:

Add just the onion to the livers for now and cook for 5 minutes, stirring with a wooden spatula if you're using a nonstick pan. Then add the bay leaves — this is optional, but I always add them to dishes like this for an extra layer of flavor.
Step 4:

Add the carrots to the livers and cook another 5 minutes, stirring. Season with salt and ground black pepper (add your favorite spices too, if you like). Don't salt the livers at the start of cooking, or they'll turn tough. Remove the bay leaves so they don't turn the dish bitter — they've done their job.
Step 5:

Now pour the sour cream into the pan and stir well with a wooden spoon so the livers are fully coated. Use a fairly rich sour cream — around 20–25% fat, no less. Simmer over medium heat, covered, for 7–10 minutes; that's plenty of time for the dish to finish cooking. Chicken livers are best served fresh and warm — they taste better that way than chilled and reheated. Enjoy!

Chicken livers in sour cream with carrots and onion make a simple lunch.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, which oil is best, and which to avoid entirely, read here.
Keep in mind that how you cut the carrots affects the final result: grated carrot breaks down into a mush during cooking and blends into the rest of the dish, while carrot cut into sticks or matchsticks holds its shape.