Chicken livers in sour cream sauce

Name: Chicken livers in sour cream sauce
Ingredients: 700 g chicken livers; 2 medium onions (300 g); 3 garlic cloves (9 g); 50 ml white wine; 100 ml milk; 4-5 tablespoons sour cream (at least 20% fat); 1 teaspoon salt; 15 g chopped fresh herbs (basil dill or parsley)

Meat - Chicken livers in sour cream sauce by Liana E. - Recipia

Chicken livers in sour cream sauce are browned in a pan, then simmered with milk, onion and garlic. The white wine goes in before the dairy, and at the end the sauce thickens and clings to the livers, with the garlic in the background. I add parsley only to my plate and grab bread for the sauce while it’s still hot. Prep: 15 minutes. Cook: 28 minutes. Rest: 15 minutes. Total time: 58 minutes. Serves: 4. Approximately 300 kcal and 32 g protein per serving.

Ingredients

700 g chicken livers
2 medium onions (300 g)
3 garlic cloves (9 g)
50 ml white wine
100 ml milk
4-5 tablespoons sour cream (at least 20% fat)
1 teaspoon salt
15 g chopped fresh herbs (basil dill or parsley)

Preparation

1. Take the sour cream out of the fridge 15 minutes beforehand. Pat the livers dry with paper towels, then put them in a hot nonstick pan and brown for 8 minutes, turning them on all sides. 2. Add the finely chopped onions and chopped garlic. Fry for 5 minutes, until the onion turns translucent. 3. Pour in the 50 ml of white wine and leave the pan on the heat for 5 minutes. 4. Pour in the 100 ml of milk. Mix the sour cream with a few tablespoons of hot sauce, then add it to the pan along with 1 teaspoon of salt. Simmer over low heat for 10 minutes, until the sauce thickens. 5. Sprinkle the chopped herbs on top, if using, and serve warm.

Notes

With polenta, the sauce is easy to scoop up with a fork, and bread goes well alongside too. If you don’t want alcohol, swap the wine for 50 ml of water; the flavor will be simpler, but the sauce will thicken just the same. The milk and sour cream contain dairy. Choose shiny livers with an even color and no green spots; keep them chilled until you put them in the pan. If they’re large, cut them in half before browning, since the middle takes longer to heat through. I don’t rush the browning: I wait until I hear the sizzling again after adding the livers, then add the onion. Store leftovers in a sealed container in the fridge for up to 3 days; reheat only the portion you’re going to eat.