Chicken liver in sour cream

We need to eat liver from time to time. I like chicken liver very much. You may take any liver to your taste. However, chicken is very tender. This recipe is very tasty, house cosy, fast and simple in cooking.
Cooking time — less than 30 minutes
Complication — simply
Main ingridient: offal
Category: meat dishes
Kitchen: home
Cause: for children, for every day
Preparation: fry, simmer



  • Chicken liver – 700 g;
  • Onion – 1 pc;
  • Sour cream – 300 ml;
  • Hot adjika – 1-2 tea spoons;
  • Dill – 5 twigs;
  • Salt, black ground pepper;
  • Oil – 3 tbsp. 

Step 1

Cut the onion into sticks. Heat over the oil on a frying pan. Parboil onion for 2-3 minutes on average heat.

Step 2

Wash out the liver, cut out the fibres and slice.

Step 3

Place the liver together with onion. The heat should be average - strong. Mix up and fry the liver until it gets brown. It should remain rose inside. It shouldn’t take more than 5 minutes. Sprinkle with salt and pepper.

Step 4

Then add sour cream. (If the liver is dry, add two table spoons of boiling water; mine was juicy and extracted liquid). Heat over for a minute.

Step 5

Add adjika. The amount depends on how hot your adjika is. If you are cooking for children as well, do not add adjika at all. Heat over for one minute more.

Step 6

Add finely chopped dill.

Step 7

Serve with your favourite side dish. I add another spoon of sour cream to make it juicy when I heat it over the next day.

Bon appetite!
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