Chicken liver in sour cream with onions in the oven
0
1194
Kitchen
World
Calorie content
153.3 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
11 gr.
Fats *
19.5 g
Carbohydrates*
5.8 gr.
Chicken liver goes well with sour cream and onions. And if you add aromatic dill and a little grated cheese, and bake it all in the oven until golden brown, then the taste of the dish becomes richer and more versatile at times. Perhaps even those who are wary of it will love such a liver. In this recipe, the main thing is not to overexpose the liver on the stove before baking, but the baking itself is done quickly at a high temperature. Then the offal will remain tender, and a ruddy crust will have time to form on the surface.
Ingredients
Cooking process
Pour a small amount of odorless vegetable oil into a deep frying pan and heat it up. Pour the chopped onion and fry it until transparent while stirring. The temperature of the plate is medium. Then add pieces of the prepared liver, mix and increase the temperature of the stove to the maximum. Salt, pepper the contents of the pan and cook for one to one and a half minutes, not forgetting to stir. During this time, the liver should change color from pink to light brown. The inside of the product will remain half-baked. Add half of the total amount of sour cream, mix and remove from the stove.
Put the liver with onions and sour cream from the pan into a baking dish, level. Spread the garlic gruel on top. Put the remaining sour cream on top and cover with grated cheese. Preheat the oven to 220 degrees. We put the dish with the liver in the already hot oven on the middle level. We bake for fifteen minutes. A slightly ruddy crust should form on the surface. We take out the finished liver from the oven and sprinkle with chopped dill. Serve hot with boiled potatoes and fresh vegetables.
Bon Appetit!