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Chicken liver in sour cream sauce

Chicken liver in sour cream sauce


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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver in sour cream sauce:

Brown the liver evenly, add the finely chopped onion and garlic and fry until translucent. Extinguish with the 50 ml of wine and leave it on the fire for about 5 minutes, then add the milk and cream. Salt to taste and continue cooking until the sauce formed is dense. Serve hot. Good appetite.

Tips sites

1

You can sprinkle fresh greens, finely chopped (according to preference: basil, dill, parsley)


Chicken liver in tomato sauce and cream

The livers are washed, then dried with absorbent wipes.

The flour is mixed with salt, pepper, curry and paprika.

The livers are passed through this mixture, then fried in hot oil.

Brown on both sides, then remove on a paper towel.

The livers are placed in a heat-resistant dish,

and on top of them add the peeled tomatoes,

Mix for homogenization,

sprinkle finely chopped greens on top

and then put in the preheated oven at 180 degrees for 45 minutes, until the sauce thickens.


How do chicken livers cook properly?

Chicken livers are very delicate and require a little care during cooking. It is very easy to ruin a preparation with liver (be it chicken, pork, beef, etc.) if we do not follow some rules, 2 of which are the most important:

  • liver salting is done only at the end of cooking
  • cooking time & # 8211 means not cooking (frying, tempering, baking) too much.

In this case, I didn't have to salt them at all due to the raw, dried and smoked bacon used. I chose a bacon from Lidl, a Pikok product (Lidl's own sausage brand) and marked with the label "Clean recipe". Lidl removed from the list of ingredients of these sausages 6 additives: soy, starch, MDM (mechanically boned meat), monoglutamate, gluten and synthetic dyes. Thus, these sausages can also be consumed by people with allergies or gluten intolerance.

You will find in Lidl several sausages bearing the label "Clean recipe" and I recommend them with all my heart.

From the quantities below, 10 pieces (approx. 2-4 servings) of simple baked bacon liver with garlic or barbecue sauce result. They are quite consistent so we take into account about 2-3 pieces per person (as an appetizer) and 4-5 pieces if it is a main course. You can find all the ingredients the Lidl.


Chicken liver with sauce

I love chicken livers no matter how I prepare them for fried livers, grilled livers or liver with sauce, but I seem to prefer the latter.

Maybe because you can combine flavors, you can reheat the dish and vary the garnish, I don't know, it's certain that we eat very well and it's a fast food.

Ingredients

  • 800 g of chicken liver
  • 150 ml of milk
  • 2 fresh basil leaves or 1/2 teaspoon dried basil
  • a little thyme
  • 2 cloves of garlic
  • a teaspoon of paprika
  • 200 ml water
  • salt
  • pepper
  • a bay leaf
  • 2 green onions or a dried onion
  • oil

Preparation Chicken liver with sauce

Wash and clean the liver and leave it in cold milk for 15-20 minutes.
Heat the oil in the pan. Put the chopped onion and let it soften slightly, stirring. Drain the livers well and put them in the pan.
Leave them on each side for 2 minutes, over medium heat.
Sprinkle the paprika, thyme and basil, put the bay leaf and then pour a little water, until it reaches half of their level. Boil with a lid for 15-20 minutes. Slice the garlic and add it to the pan. You can also sprinkle green parsley.

Leave everything on medium heat until the sauce is well reduced, adjust the taste of salt and leave the livers under the lid, with the heat off, for another 10 minutes, then serve with puree, rice or polenta.


What ingredients do we use for the recipe for liver with tomato and garlic sauce, in the pan?

  • 1 kg of chicken liver
  • salt
  • ground pepper
  • 1 clove of garlic
  • 2-3 bay leaves
  • 3-400 ml of tomato juice
  • 3-4 tablespoons of oil

How do you prepare liver with tomato and garlic sauce in a pan?

Wash the livers well and put them in a pan with oil and a little water, about 100 ml.

Larissa's advice

Be very careful, check each liver separately, especially if they are commercially available, not to have a bag of iron. If you see a bag of green liquid, it is best to throw away that liver, otherwise everything will become bitter.

After they start to boil, we froth them well.

Then add salt and pepper to taste, bay leaves and tomato juice. To 1 kg of liver I put 1 teaspoon of salt and about half a teaspoon of pepper.

Let everything boil, turn the heat to low. As the liver is fresh, it does not require much boiling.

Turn off the stove and add the chopped garlic. For decoration you can use a little green parsley.

That's all, we have a delicious food, ready in a short time, everything lasts a maximum of 20 minutes.

We prepare a polenta and some pickles and the meal is ready. Adults are also allowed to drink a glass of good wine, made from us.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquo The great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the marks given by the jurors is 7.25

Being among the first recipes in the contest, he receives 1 point ex officio, so the final grade is 8.25

Congratulations, it is a simple and tasty recipe and we are waiting for you with other wonderful recipes.

Recipes with Gina Bradea & raquo Recipes & raquo Liver with tomato sauce and garlic in a frying pan, quick recipe


Liver in tomato sauce served with polenta & # 8211 a recipe with a special taste

Liver in tomato sauce served with polenta

Chicken livers are an ingredient & # 8220multicolor & # 8221 suitable for many dishes, with different sauces, with different garnishes and with different spices.

This recipe is with a tomato sauce that gets a spicy taste from the garlic, for an intense taste it can be prepared with chili. It has a polished garnish that you can replace with something else: pasta or mashed potatoes.

Liver ingredients in tomato sauce served with polenta

For the liver in tomato sauce

  • 500gr liver
  • 1 large onion
  • 1 large can of tomatoes
  • 2 cloves of garlic
  • 150ml water
  • 1 tablespoon sour cream
  • salt, pepper, basil

Method of preparation

Peel and finely chop the onion, heat the oil in a pan and then heat the finely chopped onion until soft.

We defrost the liver, if necessary, and wash them well, add the liver next to the onion and fry them on both sides, meanwhile we clean the garlic cloves and cut them into small pieces, add them next to the liver and leave them to harden for a few minutes.

Season to taste with salt and pepper, add tomatoes and water, mix gently and simmer for 15-20 minutes.

Until it boils we have enough time to prepare the polenta, I did not give the exact ingredients but I give an example of how you can do it easily without exact quantities: take a cup, measure a cup of corn, which needs (with the same cup) 3 cups of water or milk.

Weigh the malai, put it in the pot with water or milk and salt, mix well to dissolve the malai in the water. Stir from time to time until the water starts to boil, then stir continuously so as not to have lumps, so boil for 15 minutes. When ready add a tablespoon of butter and mix well.

When the livers are ready, remove from the heat, season with basil, add a tablespoon of sour cream and mix everything.

Serve warm liver with polenta and green parsley leaf.

1. Liver ingredients with tomato sauce 2. Finely chopped onion 3. Heat oil in a pan 4. Onions to harden 5. Quality onion 6. Add the liver to the frying pan 7. Finely chopped garlic 8. Garlic pieces added next to the liver 9. Season with salt 10. Season with pepper 11. Canned tomatoes 12. Water poured over the liver 13. Season with basil 14. A large spoonful of sour cream 15. Liver with tomato sauce 16. Salt water 17. Malai added 18.Unt added 19. Liver with tomato sauce served with polenta 20. Decorate with parsley leaf 21.Presentation suggestion 22.Presentation suggestion


Chicken liver in sour cream sauce

When we buy meat we choose many options: chest, thighs, muscle and very often we ignore the liver.

This is wrong because they are really healthy, nutritious and easy to make. For example, today we will present you a delicious recipe from liver made with a little cream.

At the end you will lick your fingers, good ones will come out.

The ingredients you will need are very accessories in price, there are not many and you can find most of them right in your home already.

You will need exactly cream for cooking, a casserole with chicken liver, onion, parsley butter, salt, pepper and oil.

The advantage of this recipe is that it does not impose exact amounts on you, so you can dose your own measures.

Boil for the beginning of the liver for about 20 minutes. Melt the butter in a pan. Then clean and chop the onion as finely as possible and put it to harden in the melted butter.

After it has browned a little, add it to the liver. Add a little more water, salt, pepper and cream for cooking.

Leave the pan on medium heat until the cream becomes thicker and until the livers are boiling.

You can taste the livers and when they are penetrated you can turn off the stove.

And ready, your mess is ready. You can serve it immediately because it is very good hotter than cold or reheated.

In order for your meal to be really delicious and especially complete, you can also make a polenta that you can combine with the livers made in cream.

This is one of the most loved dishes by Romanians. It is made very quickly, you do not need many ingredients and in addition it is extremely healthy.

So you will need only half a liter of water, 180 grams of polenta flour and a little salt.

To speed up the preparation process, turn the heat on the stove higher and bring the water to a boil. When it is close to that point, put the corn in the water in the form of rain.

Stir every time so that no lumps form. When you have put all the flour, turn the heat very low and let it boil.

If you don't want your polenta to stick, mix it from time to time with a wooden spoon. You can taste it and stop the fire when it's ready.

If you want a polenta with a special taste, add a little milk while the polenta boils.


Chicken liver liver

Chicken livers are boiled in salted water with onions and carrots.

Bring to a boil well, about 20-25 minutes,

Boiled livers are given to the robot

together with the butter at room temperature.

Cut green onions, green garlic, parsley and dill into small pieces.

The liver paste is transferred to a bowl,

over it to add the chopped greens,

season with salt and pepper

The resulting composition is divided into two cake trays, lined with baking paper. From place to place, you can put boiled eggs, whole, which are pressed to enter completely under the composition.

Put the trays in the preheated oven at 180 degrees for 1-1.5 hours, until the dough is well bound and the top is nicely browned.


Ingredients Chicken liver with caramelized onions and bacon

  • 500 grams of chicken liver
  • 1 medium-sized red onion
  • 6 thin slices of bacon (about 50-60 grams in total)
  • 1 tablespoon oil
  • 1 teaspoon brown sugar
  • 80 ml. dry wine (red, pink, white, does not matter much but will subtly influence the final taste of the dish)
  • salt and pepper
  • chopped green parsley

Preparation Chicken liver with caramelized onions and bacon

1. Check the liver carefully and if it has somehow escaped the gall of those who cleaned it, carefully remove it so that it does not break. Chicken liver is wiped off with paper towels.

2. Peel the onion and cut it into small pieces of fish, not very fine, about ½ cm thick.

3. We will work in parallel with 2 pans, one slightly wider (the one for the liver). Heat both pans over medium heat. In the smallest, fry the bacon slices, without any added fat. We will brown the bacon on both sides and then take it out on a plate covered with absorbent kitchen paper.

4. Put the oil in the larger pan and then add the chicken livers. As they brown, turn them on the opposite side. Be careful not to add salt at this stage because salt makes the liver stronger.

5. As soon as we remove the bacon, we put the onion in the pan, in the fat that has melted from it. Sprinkle the onion with a little salt and cook over medium-low heat until lightly browned, just golden. Stir quickly and sprinkle with brown sugar. Stir until the sugar melts and begins to smell subtly caramel.

6. Add the wine over the caramelized onions. Stir vigorously to peel off all the delicious pieces that have adhered to the bottom of the pan. Bring to the boil until the sauce is reduced by half.

7. The chicken livers were ready in exactly 7 minutes, then I turned off the heat. The liver does not overcook, it must remain pink inside. Cooked too much, the liver becomes hard, bitter and floury.

8. Add the caramelized onion and the wine sauce from the pan over the liver. Mix well and only now season everything with salt and pepper to taste.

9. The fried bacon, which after cooling becomes crispy, breaks into pieces that are sprinkled over the chicken livers with onions. The chopped greens are also sprinkled now.

Chicken liver with caramelized onions and bacon & # 8211 serving

The food is served hot, accompanied by garnishes of your choice or assorted salads. I served these delicious chicken liver with caramelized onions along with one creamy parsnip puree. A mashed potato works just as well rice with mushrooms or a simple one or even some cooked pasta.


Chicken liver in black beer sauce

To see how much I like my Regis Stone pan, I bring to your attention an extremely simple but extremely tasty dish.
Liver in black beer sauce! Madness on the plate, I promise! Sure, as long as you like liver. I adore them :))
To understand why I like this pan so much, I will tell you that it is really different. I have pans with ceramic, Teflon, etc. in the kitchen, but none of them match it.
The housing is made of forged aluminum, ensures excellent thermal conductivity and guarantees the strength and durability of Regis Stone pans.
But the most and most is the innovative drip system, with which we can gradually release the flavors to enhance the taste of food and keep it fresh.

Regis Stone pans are ideal for use on gas, induction, electric and ceramic hobs.
And the interior is sensational: a layer that mimics hot stone, absolutely unmatched.
Nothing sticks, nothing burns, and is extremely easy to clean. Even maximum non-stick!
I recommend these products with confidence!


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