Chicken liver in sour cream with carrots

Step-by-step cooking

1. Step 1:

   

   How to make chicken liver in sour cream with carrots? Heat the frying pan well, add refined vegetable oil without odor and also warm it up - chicken liver will not stick to the bottom of the frying pan on well-warmed oil. Lay out the liver and fry it on both sides over high heat for 5 minutes on each side. If the fire is strong, then the liver will be covered with a crust and all the juice will remain inside, so it will become soft and juicy. Do not cover the pan with a lid.

2. Step 2:

   

   During this time, you need to prepare the vegetables. Peel the onion and cut it into thin half rings - you can use white and purple onions. Peel the carrots, wash them and use a straw. I cut the carrot into two parts and cut each into long cubes. In this form, the carrot comes out more juicy.

3. Step 3:

   

   Add only onion to the liver for now and fry for 5 minutes, stirring with a wooden spatula, if you have a non-stick frying pan. After this time, put the bay leaf - this is optional, personally I always add it to such dishes to give them additional flavor notes.

5. Step 4:

   

   Add carrots to the liver and fry for another 5 minutes, stirring. Also add salt and ground black pepper (you can add your favorite seasonings). At the beginning of frying, it is not worth salting the liver, since it will then become hard and hard. Take out the bay leaf so that it does not give unwanted bitterness - it has already done its job.

6. Step 5:

   

   Now pour sour cream into the pan, mix everything well with a wooden spoon so that the liver is completely bathed in it. Sour cream should be taken rather greasy - 20-25%, but not less. Simmer over medium heat under a closed lid for 7-10 minutes. This time is quite enough for the dish to be fully cooked. Serve chicken liver best fresh in a warm form - it tastes better fresh than chilled, and then reheated. Bon appetit!