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Chicken liver with sour cream

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Ingredients for 2 servings:

  • 10 g butter
  • 50 g onion(s), finely diced
  • 200 g poultry liver(s)
  • 10 g flour (one level tablespoon)
  • 250 ml vegetable stock
  • 25 g sour cream (approx. 2 tablespoons)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Foam the butter in a non-stick pan and fry the finely diced onion and carefully cleaned liver for 2 minutes. Dust with flour and let it roast briefly. Deglaze with the vegetable stock, cover, and simmer for about 5 minutes over low heat. Turn off the heat, stir in the sour cream, and heat through; do not allow to boil. This dish goes best with mashed potatoes and a green salad. It looks best if you form a ring of mashed potatoes on each plate, with the liver arranged in the center.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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