Everyone in my family just loves chicken liver. Sometimes it seems that this is the only food that I have to cook several times a week. You can cook this offal in various sauces and all will be very tasty. But my favorite option is cream. You can serve the liver prepared in this way with absolutely any side dish, but it will be most delicious with mashed potatoes, in my opinion.
The dish is prepared very quickly, in a matter of minutes in the literal sense of the word. If you don't have time or desire to stand at the stove for a long time after a hard day, cook chicken liver in cream according to this recipe - you and your family will definitely like it.
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Ingredients:
Chicken liver - 400 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Cream 10% - 200 g
Sea salt - to taste
Ch.m. pepper - taste
Lean oil - 1 tablespoon
How to cook:
Prepare foods from the list. Clean the liver from fat, films, blood vessels, in general, from all excess. Wash the offal under running water, pat dry with paper towels. Peel and rinse the onions and carrots.
Heat some lean refined oil in a frying pan, put onion, cut into half rings, fry for a minute or two until soft and sweet.
Chop the carrots finely. The easiest and fastest way to do this is with a Korean carrot grater. Add to the pan, fry for a couple more minutes. The carrots should be soft too.
Place the pieces of liver in the pan with the vegetables.
Fry until white on all sides and light golden crust, stir. Then turn the heat down, cover the pan with a lid and simmer for 7-8 minutes. The liver should remain pink on the inside, but soft.
Pour in medium-fat cream, salt and pepper the dish to taste, stir. Bring the sauce to a boil, turn off the stove immediately. In general, the fatter the cream, the tastier the finished dish will turn out, keep this in mind.
Serving the liver in a creamy gravy tastes best with mashed potatoes or pasta. Serve just as deliciously with this dish pickled cucumbers.
Enjoy!
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