Chicken Livers with Onion and Carrot Recipe
This easy recipe combines tender, pan-seared chicken livers with sweet caramelized onions and savory sautéed carrots for a hearty dish full of depth and nutrition. Perfectly seasoned and cooked to perfection, it’s a flavorful option for lunch or dinner.
Servings 4 servings
Calories 120kcal
Ingredients
- 400 g chicken liver
- 1 onion
- 1 carrot
- 3 tbsp. oil
- 3 tbsp. sour cream
- salt, pepper to your taste
- fresh herbs to serve (chopped scallion in my case)
Instructions
- Wash onion and carrot under cold water; peel the vegetables. You can cut them in any desired shape or form. I chose to chop the onion and cut the carrot into pieces.
- Heat the necessary amount of oil in a non-stick skillet on high heat. Sauté vegetables on medium to high heat for 3-5 minutes, stirring occasionally. Lower the heat if you feel that the vegetables are starting to burn.
- Prepare chicken liver for cooking. You can wash it under running water before removing any left fat and skin. If livers are too big, you can cut them in half. But do not cut the liver into small pieces as it can get dry while cooking.
- Add chicken livers to the skillet. I tend to move vegetables to one side of the skillet and place livers on the other. Cook chicken liver for three minutes on each side. Stir veggies with liver. The longer you cook liver, the dryer it gets.
- Add sour cream to the mixture in the skillet. Nicely combine them. If you see that there is not enough moisture, you can add several tablespoons of water. Lower the heat to a minimum, add salt and pepper, cover the skillet with a lid, and let chicken liver simmer in sour cream sauce for 15 minutes.
- Before serving sautéed chicken livers add chopped fresh herbs of your choice.