Prepare chicken liver according to this recipe, and you will get surprisingly tender juicy chicken liver with vegetables in sour cream, which will appeal to all family members, including capricious children.
Liver, chicken liver in particular, is delicious no matter how you cook it. But still, the most delicious dishes are those in which the liver, together with a variety of vegetables, is stewed in a thick-walled frying pan or cauldron. Most often these vegetables are onions and carrots, but this is not a dogma and, if desired, you can add bell peppers and mushrooms to them.
So, chicken liver stewed with bell peppers and mushrooms.
Necessary ingredients for liver with vegetables:
- chicken liver – 500 g
- mushrooms (champignons) – 250 g
- sweet bell pepper – 2 pcs
- onion – 1 pc.
- carrots – 1 pc.
- chicken eggs – 2 pcs
- sour cream – 100 ml
- vegetable oil for frying vegetables
- dill for garnish
- spices to taste
Cooking chicken liver stewed with vegetables
Peel the onions and carrots, rinse under running cold water and cut into small cubes. If desired, you can not cut the carrots, but grate them on a coarse grater.
Remove the bell pepper from the stalk and seeds, rinse thoroughly and cut into cubes in the same way as onions and carrots.
Heat vegetable oil in a deep frying pan and add prepared vegetables to it. Fry for 2-3 minutes over medium heat, stirring occasionally.
Add the bell pepper cubes to the pan and fry for another 2-3 minutes over medium heat.
While the onions, carrots and peppers are fried, washed and dried champignons should be cut in half and cut into thin slices.
After 3 minutes, add the champignon plates to the pan, fry them for about 2 minutes, then reduce the heat slightly, cover the pan with a lid and keep on the fire until all the liquid has evaporated. To prevent the vegetables from burning, you should periodically remove the lid and stir the contents of the pan.
Add chicken liver cut into small pieces to the stewed vegetables and fry everything together over high heat for literally 1 minute.
Beat sour cream with eggs, add salt, pepper, and possibly other spices to your taste. Pour the resulting mixture over the liver and simmer the dish under a closed lid for another 7-9 minutes.
Let it brew for 10 minutes and serve, sprinkled with dill.
Tender pieces of liver and thick, aromatic gravy go best with crumbly buckwheat porridge or fluffy mashed potatoes.
Enjoy your meal!
An offal such as liver, in my opinion, is a source of fantasy for any housewife. After all, there are so many liver recipes, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, its beneficial properties. And it doesn’t matter what kind of liver you use: beef or chicken. Both specimens possess elements that are very necessary for humans. Beef is a dietary product containing a large amount of retinol and B vitamins. Chicken contains folic acid and also helps strengthen the immune system. Therefore, which liver to choose is up to you, and you can prepare it according to one recipe.
Today I will make a wonderful dish from chicken liver with vegetables and creamy sauce, namely, I will stew the offal with carrots, onions and sour cream. To do this, I will take: olive and butter for stewing vegetables, onions and carrots directly, as well as chicken liver, for gravy you will need sour cream, flour and water, for spices - ground black pepper, salt, dried dill and garlic.
The ingredients for making stewed liver with sour cream, carrots and onions are prepared, let's get started!
Cut the onion into thin half rings.
Grate the carrots on a fine grater.
Heat the frying pan, add butter, pour in olive oil.
Transfer the prepared vegetables to the frying pan.
Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).
We wash the liver and, if necessary, cut it into small pieces.
Transfer the liver to the stewed vegetables and add salt to taste.
Simmer everything together until the liver is almost completely cooked (10-15 minutes).
Then add the following ingredients: flour, black pepper, dried dill and garlic.
Stir and keep on fire for about 5 minutes. Pour water into the pan and add sour cream.
Stir and simmer for another 10 minutes until the gravy thickens.
After the specified time, the gravy will become more homogeneous. Turn off the heat and leave it covered for 10-15 minutes to get a richer taste.
Stewed liver with sour cream, carrots and onions is ready! Bon appetit!
I am pleased to present to your attention a recipe for chicken liver stewed with vegetables in a frying pan. To create this tasty and low-calorie dish, you will need sweet bell peppers, onions and tomatoes. If you wish, you can always choose a different set of vegetables, the main thing is that they go well with the tomato sauce. Just 20 minutes - and delicious liver with gravy will be ready!
Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 servings
Ingredients
- chicken liver – 700 g
- large onion – 1 pc.
- bell pepper – 2 pcs.
- tomatoes – 2 pcs.
- tomato paste – 1 tsp.
- vegetable oil – 2 tbsp. l.
- salt – 0.5 tsp or to taste
- ground pepper - 1-2 chips.
- hops-suneli – 0.5 tsp.
- parsley - for serving
Preparation
First of all, you need to prepare the offal. I washed the chicken liver, removed the films and bile, if any. Divided into large portions approximately 4-5 cm in size.
Peeled a large onion and chopped it into thin half rings.
Sweet bell peppers were peeled from seed boxes and membranes, and then cut into strips. I recommend using peppers of different colors for cooking, then the dish will look more attractive.
Heat up a frying pan (preferably a large non-stick one) and pour a little vegetable oil into it. Added onions and peppers at the same time and fry for 3-4 minutes over medium heat, stirring. The vegetables should be soft, but not overcooked.
Added chopped offal to the onions and peppers. Fry for 5 minutes over high heat, stirring with a spatula. There is no need to wait for a crust to form; the liver should just warm up and set a little on all sides.
Holding the tomatoes by the skin, I crushed them on a large metal grater. The resulting tomato juice and pulp were poured into the frying pan. I literally added 1 teaspoon of paste - it will give a beautiful color to the sauce (make sure that the tomato paste is not sour!). I salted and peppered it, added a couple of pinches of hops-suneli. If you wish, you can use some other seasonings to suit your taste, such as chicken spice mix.
Stir the contents of the pan, bring to a boil, reduce the heat to medium and cover with a lid. I simmered it for 10 minutes - this time is enough for the chicken liver with vegetables in the frying pan to be fully cooked.
The dish should be served hot, separately with a slice of white bread or with a side dish: pasta, rice, mashed potatoes, buckwheat porridge, and so on. The liver with vegetables turns out very tasty, it is soaked in tomatoes, remains soft and juicy. Bon appetit!
To prepare incredibly soft and tender liver, you need to stew it in sour cream. But if you add some vegetables, you get a more satisfying dish with a brighter taste. You can use bell peppers, onions and carrots. Liver with vegetables, stewed in sour cream, goes well with any side dish, but most of all with mashed potatoes and boiled buckwheat.
Ingredients
- 1 onion
- 1 carrot
- 1 bell pepper
- 350 g chicken liver
- 1 tsp. salt
- 2 tbsp. l. vegetable oil
- 0.5 tsp. spices
- 100 ml sour cream
- 100 ml water
- fresh herbs before serving
Preparation
1. Prepare the vegetables. To do this, remove the skins from the onion and chop it finely. Then scrape the carrots and cut them into thin strips or grate them. Bell peppers need to be washed, seeds and stalk removed, cut into strips or cubes.
2. Wash the chicken liver, remove films and veins.
3. Heat the frying oil in a frying pan, add the prepared vegetables and sauté for several minutes. It is better to reduce the heat and stir the vegetables with a spatula so that they do not suddenly burn.
4. After 4-5 minutes, add pieces of chicken liver to the frying pan, stir and fry for 7-10 minutes. A fried shell should form on the surface of the liver, making the liver juicy.
5. Transfer the liver with vegetables to a saucepan, add salt, spices, sour cream and a little water. Mix everything and simmer over low heat for about 30 minutes, stirring and making sure that the liquid does not evaporate. You can continue to simmer the liver with vegetables in a frying pan.
