Meat by-products are much cheaper than meat itself. One of the most affordable products is chicken liver. Not all housewives treat her with due respect, including dishes from her in the family menu. The liver is rich in B vitamins, vitamin A and a mass of beneficial trace elements. It has a low calorie content, is well absorbed by the body. Properly cooked, it will be not only healthy, but also tasty: soft, tender, fragrant. Chicken liver stewed in sour cream, can even beginner cooks.
Cooking Features
Cooking chicken liver stewed in sour cream is a simple and quick process. In order to get a tasty dish, you do not need to have outstanding skill. It is enough to know a few moments and follow the directions in the recipe.
- You can stew in sour cream fresh or frozen chicken livers. Frozen product will be cheaper, but will be a little less juicy. The difference will be almost completely invisible, if you give your liver the opportunity to thaw in the refrigerator, without a sharp temperature drop. Do not speed up the defrosting process, heating the product in a microwave or immersing it in warm water.
- Regardless of whether you bought a chilled or frozen liver, it is important to ensure its quality. It should not have pronounced yellow-green spots, have a bitter or sour smell - these are signs that the product is spoiled.
- Chicken liver stewed in sour cream, turns out to be more delicious, if you pre-fry it. If you are on a diet, this stage should be skipped to reduce the calorie content of the finished dish. The time to extinguish a product that has not been roasted must be increased by 5-10 minutes.
- To make the dish juicer, you can add vegetables and mushrooms.
- Fresh greens, dried spices and peppers are able to give a chicken liver a seductive aroma and make its taste more attractive.
The technology of cooking chicken liver in sour cream is simple. If you take into account the above features of the selection and preparation of the product, the result you will get perfect, even if you do not have culinary experience.
Simple recipe for chicken liver stewed in sour cream
Composition:
- chicken liver - 0, 5 kg;
- sour cream - 0, 2 l;
- flour - 50 g;
- water - 100 ml;
- butter - 40 g;
- vegetable oil - 40 ml;
- salt, pepper, fresh or dried herbs - to taste.
Method of preparation:
- Rinse the liver, let it dry.
- Heat oil in a frying pan, put pieces of liver in it and fry until the by-product becomes a light shade.
- In a separate pan, melt the butter, fry the flour in it.
- Put sour cream, salt it, add herbs and spices, stir.
- After a couple of minutes, put the fried liver in sour cream, add water, mix.
- Cover the pan with a lid. Simmer chicken liver in sour cream for 15-20 minutes over low heat.
Mashed potatoes and pasta are best suited as a side dish for chicken liver stewed in sour cream.
Chicken liver stewed with onions and garlic
Composition:
- chicken liver - 0, 5 kg;
- onions - 100 g;
- garlic - 2 cloves;
- sour cream - 150 ml;
- water - how much will leave;
- fresh greens - 50 g;
- nutmeg - at the tip of a knife;
- salt, black pepper - to taste;
- vegetable oil - 40 ml.
Method of preparation:
- Prepare the liver by washing it and drying it.
- Crush garlic with a press, mix with sour cream.
- Add salt, pepper, nutmeg to sour cream, mix.
- Free the onions from the husk. Cut into thin half rings.
- Chop greens with a knife. Well fit parsley, cilantro.
- Pour oil on a heated pan, put onion into it, fry until golden brown.
- Put the liver in the pan, fry it for a couple of minutes over medium heat, then reduce the intensity of the flame, cover the pan with a lid. Stew the liver 5-7 minutes in its own juice.
- Dilute sour cream with water. Add to liver. Continue to simmer another 10 minutes.
- Add sour cream, mix. Simmer for another 5 minutes and remove from heat.
- Before serving, generously sprinkle the liver with chopped greens.
Chicken liver stewed in a sour cream garlic sauce is tender and fragrant. The dish will remain tasty, even if garlic is excluded from the recipe.
Chicken liver stewed in sour cream with carrots and onions
Composition:
- chicken liver - 0, 6 kg;
- sour cream - 150 ml;
- hot water - 150 ml;
- vegetable oil - 60 ml;
- carrots - 100 g;
- onions - 150 g;
- bay leaf - 2 pcs .;
- ground paprika - 5 g;
- salt - to taste.
Method of preparation:
- Liver flush. Let it dry. Large copies cut into 2-3 pieces.
- Peel onions, cut into thin half rings.
- Carrots, peeling, grate on a coarse grater.
- Pour half the oil into the pan. Heat up.
- Put the vegetables and fry them on low heat until soft, put them in a plate.
- Add heat, add oil, put liver in the pan. Fry until crusted.
- Salt, sprinkle with paprika, add laurel leaves. Cover with roasted vegetables. Put sour cream on top, pour hot water.
- Reduce heat, cover the pan with a lid.
- Simmer the liver, stirring occasionally, for 15 minutes.
Chicken liver stewed in sour cream with vegetables turns out juicy and soft. You can serve it with any side dish, including rice, buckwheat, beans.
Chicken liver stewed in sour cream with mushrooms
Composition:
- chicken liver - 0, 5 kg;
- onions - 150 g;
- sour cream - 100 ml;
- fresh champignons - 0, 2 kg;
- salt, spices - to taste;
- water - 100 ml;
- vegetable oil - how much will leave.
Method of preparation:
- Prepare the liver by rinsing and slicing it.
- Wash mushrooms, blot with a napkin, cut into thin plates.
- Onion, freeing from the husk, cut into small cubes.
- Put the onion in the heated oil, fry it for a couple of minutes.
- Add mushrooms and livers.
- Fry them over medium heat, stirring, until excess liquid evaporates from the pan, and the liver becomes lighter.
- Mix sour cream with water, spices.
- Fill the mixture with liver and mushrooms, simmer them on low heat for 15 minutes. If necessary, water in the process of extinguishing can be topped up.
The chicken liver dish for this recipe is nourishing and tasty. It is pleasant even to many of those who are not too fond of the liver.
Chicken liver put out in sour cream is easy. With this method of cooking, it turns out tender and juicy. The taste and aroma of the finished dish depends on the specific recipe.
