Tender chicken livers

Chicken liver is a delicacy appreciated in many cultures, and the recipe for liver with sour cream represents an excellent way to bring this ingredient to the forefront. Start by choosing a fresh liver, free of spots or unpleasant odors. Once you have the main ingredient, carefully clean it of membranes and blood vessels, ensuring that only the tender and juicy meat remains. After cleaning, cut the liver into equal-sized pieces so that they cook evenly.

Once you have finished preparing the liver, take a deep plate and put a generous amount of flour. Roll each piece of liver in the flour, making sure it is coated on all sides. This will help form a slightly crispy crust and will thicken the sauce we will prepare.

In a deep frying pan, melt a quantity of margarine or oil, preferably Rama, over medium heat. Add finely chopped onion and sauté until it becomes glassy and fragrant. It is time to add the liver pieces, which you will let brown slightly on one side. After a few minutes, carefully turn the livers over, being careful not to break their shape.

Once they are browned on both sides, add about 100 ml of water over the livers. This step is essential as it will help form a delicious sauce. Let everything come to a boil, and the evaporation of the water will intensify the flavors. After a few minutes, add the sour cream, stirring gently to obtain a creamy sauce. Continue to cook for about five minutes until the livers are fully cooked and the sauce has thickened slightly.

When the livers are ready, remove them from the pan and carefully place them on plates, pouring the rich sauce over them. It is very important to add salt and pepper only after you have placed the livers on the plate, as salt added too early can toughen the meat. Serve this dish with a side of rice, which will absorb the delicious sauce and perfectly complement the tender texture of the livers. Enjoy this simple yet flavorful recipe with your loved ones!