Chicken liver in sour cream with onions
Rinse the liver, trim off the membranes and ducts, pat dry, and cut the large pieces in half. Cut the onion into half-rings and sauté in oil until softened and lightly golden, 5–6 minutes. Increase the heat, add the liver, and fry for 3–4 minutes, turning, until it lightens on the outside. Sprinkle with flour, stir, add the sour cream, and season with salt and pepper. Simmer covered over low heat for 5–7 minutes, until the liver is cooked through: when cut, it should be evenly brown, without pink juices.
Ingredients
- ✓Chicken liver
- ✓Onion
- ✓Sunflower oil
- ✓Wheat flour
- ✓Sour cream
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Rinse the liver, trim off the membranes and ducts, pat dry, and cut the large pieces in half.
- 2
Cut the onion into half-rings and sauté in oil until softened and lightly golden, 5–6 minutes.
- 3
Increase the heat, add the liver, and fry for 3–4 minutes, turning, until it lightens on the outside.
- 4
Sprinkle with flour, stir, add the sour cream, and season with salt and pepper.
- 5
Simmer covered over low heat for 5–7 minutes, until the liver is cooked through: when cut, it should be evenly brown, without pink juices.
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