Liver with garlic and sour cream

Name: Liver with garlic and sour cream
Ingredients: 600 g chicken liver; 400 g fermented sour cream; 6-7 cloves of garlic; 50 ml oil; 50 ml white wine; salt; pepper; basil; fresh parsley

Meat - Liver with garlic and sour cream by Marta J. - Recipia

Chicken Livers with Garlic and Sour Cream When I want to make something simple, filling, and without too much preparation, I often choose chicken livers with sour cream sauce. They are cooked in a single pan, and the wine and garlic give them a pleasant flavor without needing many ingredients. Once the livers are ready, the sauce is prepared in the same pan, utilizing the flavors left from the meat. Edi and I served them with plain rice, while my husband enjoyed them without any side dish. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the liquid reduces and the livers are cooked Servings: the quantity is suitable for a family meal; the exact number of servings is not specified Difficulty: easy Recipe type: main course, chicken liver stew Ingredients 600 g chicken livers 400 g sour cream 6-7 garlic cloves 50 ml oil 50 ml white wine Salt Pepper Basil Fresh parsley Preparation Method 1. Prepare the livers Carefully wash the chicken livers and remove any parts that don't look good. Larger pieces should be cut in half so that they are similar in size and cook more evenly. 2. Heat the oil and flavor it with garlic Put the oil in a pan and add four crushed garlic cloves. Sauté them briefly to infuse the oil with flavor. There’s no need to brown them too much. While the ingredient list mentions 6-7 garlic cloves, the recipe steps explicitly use four cloves for this stage. 3. Cook the livers Add the livers to the pan and sauté them lightly. When they start to cook, pour in the white wine. Keep the pan on the heat until the liquid reduces. Sprinkle with salt and pepper. The livers should be cooked before removing them from the pan, but don’t leave them too long, as they may lose their tender texture. 4. Remove the livers from the pan Once they are ready, take the livers out and set them aside for the moment. The liquid and flavors from cooking should remain in the pan, as they will form the base of the sour cream sauce. 5. Prepare the sour cream sauce Pour the sour cream over what’s left in the pan. Season with salt, pepper, and basil, then stir until the sauce becomes smooth and starts to simmer. Keep an eye on the mixture, especially after adding the sour cream, to ensure the sauce homogenizes without separating. 6. Return the livers to the sauce Add the livers back into the pan and gently stir so they are coated with the sauce. Let them combine with the sauce just enough. 7. Add the parsley Finally, sprinkle with finely chopped fresh parsley. The garlic and sour cream livers can be served immediately, either plain or with a side of simple rice. Why I make this recipe often This recipe is useful when I need a hearty dish but don’t want to prepare many components. The livers cook quickly, and the sauce is made in the same pan after the meat is removed. The sour cream transforms the remaining liquid into a creamy sauce, while the wine and garlic add flavor without overwhelming the dish with spices. Additionally, this dish can be served in different ways. I served it with plain rice, but it can also be enjoyed without a side dish, as my husband preferred. Tips and Variations Tips Wash the livers before cooking and cut larger pieces in half. This way, the size differences won’t be too pronounced in the pan. The garlic should be crushed with the flat side of a knife, not necessarily finely chopped. This allows it to flavor the oil during the first stage without needing to brown it heavily. Add the wine after the livers have been sautéed a bit. Allow the liquid to reduce before removing the meat, so the flavor remains concentrated in the pan. Salt and pepper should be used for both the livers and the sauce. It’s better to season gradually and adjust the sauce’s flavor after adding the sour cream. Do not boil the livers more than necessary after returning them to the sauce. At this stage, they just need to be coated with sauce and have their flavors combined. Substitutions The recipe uses sour cream, which is the main component of the sauce. There’s no specific substitution indicated in the original recipe, so to maintain the flavor and texture, use sour cream. The white wine is used in a small amount to deglaze the livers after they have been added to the pan. If you don’t use it, the recipe won’t be exactly the same, as the wine is part of the original steps. Variations You can keep the recipe simple with just garlic, basil, and parsley, without adding other ingredients. It’s sufficient for a flavorful and hearty sauce. If you want to serve the dish as a stew, keep the livers in the sauce and add more sauce to the plate. For a simpler portion, the livers can be served with less sauce or without a side dish, as was done in my family. Serving Ideas The livers with sour cream sauce can be served with plain rice. The rice absorbs the sauce and makes the dish more filling. They can also be served plain, directly from the pan, without a side dish. The parsley sprinkled at the end adds a fresh taste and complements the sauce. Frequently Asked Questions Should the livers be washed before cooking? Yes. In this recipe, the chicken livers are carefully washed before being cut and placed in the pan. Why are the livers removed from the pan before preparing the sauce? The livers are removed when they are ready, and the sauce is prepared separately in the same pan. This way, the sour cream mixes more easily with the remaining liquid, and the livers are added back at the end to be coated with sauce. When is the white wine added? The wine is poured in after the livers have been added and sautéed a bit. The pan is left on the heat until the liquid reduces. Can I use all the garlic cloves from the ingredient list? The recipe steps specifically mention four crushed garlic cloves for flavoring the oil. The ingredient list indicates 6-7 cloves in total, but does not specify a separate step for the rest. What is this liver stew served with? It can be served with plain rice or without a side dish. In the family version, part was served with rice, and part plain. Nutritional Values The values are approximate and depend especially on the type of sour cream used and the amount of oil left in the dish. For the entire recipe, the dish can have approximately: 2,000-2,300 kcal 110-120 g protein 150-175 g fat 35-45 g carbohydrates If the recipe is divided into three servings, one serving can reach approximately: 670-770 kcal 37-40 g protein 50-58 g fat 12-15 g carbohydrates Plain rice is not included in these estimates. If served as a side dish, the nutritional values of the meal will be higher depending on the amount of rice. Storage and Reheating Chicken livers with sour cream sauce can be stored in the refrigerator in a closed container if there are leftovers for later. It’s best to consume them as soon as possible, as the livers may change texture after storage. When reheating, warm them gradually until they are hot. The sour cream sauce may become thicker after cooling, so gently stir during reheating. There’s no need to boil them again, especially since they are already cooked.

Liver with garlic and sour cream

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