photo: niftyrecipe.com

Chicken Livers with Cream Sauce

Creamy chicken liver is a very tender and juicy dish that combines perfectly with various side dishes. Perfect for mashed potatoes, pasta or rice. The main secret of cooking chicken livers is not to overdo the by-products in a frying pan, otherwise they will become tough. Thanks to the fragrant sauce, the chicken liver with cream is tasty and soft. Cream for the recipe can be used with any fat content. Consider that the higher the fat content, the more saturated the taste of the finished dish. If you use frozen by-products for cooking, defrost them at room temperature.

Ingredients

30 min

Ingredients

Chicken liver

300 g
Cream 20%

200 ml
Water

100 ml
Onion

1 pcs
Whole wheat flour

30 g
Butter

30 g
Salt

0.5 tsp
Black pepper

0.25 tsp
Paprika

0.25 tsp
Bay leaf

1 pcs
Allspice

2 pcs
Vegetable oil

30 ml
Dill

- to taste

Creamy Chicken Livers

Steps

1. Peel onions from husks and cut into quarter rings.

2. In a frying pan, mix vegetable oil and butter. When the mixture of oils is heated, put the cut onions in a frying pan. Stir and prepare vegetables on a low heat until golden brown.

3. Let's wash the chicken liver, clean it from veins and skins.

4. Add wheat flour to the by-products, mix.

5. Add the coated liver in a frying pan to the onion.

6. Stir periodically and continue to fry the ingredients together for 5-7 minutes on medium heat.

7. Let's pour in cream. Add bay leaf and black allspice to make the chicken liver in the creamy sauce fragrant. Cover the frying pan with a lid and simmer the chicken liver in cream on a low heat for 15 minutes. If the sauce turns out to be too thick, add a little hot water to it.