Chicken Liver Braised with Onions and Carrots in Sour Cream in a Skillet
A healthy and tasty lunch or dinner for the whole family! Chicken liver braised with onions and carrots in sour cream turns out very tender and not dry at all. The creamy sauce with vegetables makes the dish even juicier and tastier. Liver cooks quickly and without much hassle.
Updated : 17 July, 2025
Easy
About 20 min.
Ingredients
450 grams
Chicken liver
1
Onion
1
Carrot
150 grams
Sour cream
0.5 cup
Water
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use chilled chicken liver - it will be juicier. If your liver is frozen, defrost it gently by moving it from the freezer to the bottom shelf of the fridge. Any fat content of sour cream will work; choose a natural product without vegetable additives.
Step 2
Peel the onion and cut it into quarter rings. Try to slice as thinly as possible so the onion cooks through. To avoid eye irritation while slicing onions, rinse the onion and knife under cold water. To keep your cutting board from absorbing an unpleasant onion smell, rub it with a piece of lemon beforehand.
Step 3
Wash the carrots thoroughly and peel them. Grate them using a coarse grater.
Step 4
Wash the chicken liver and pat it dry with paper towels. Cut it into pieces, removing any veins and ducts if present.
Step 5
Heat a skillet over medium heat and pour in vegetable oil for frying. Add the chopped onion and grated carrot. Sauté the vegetables, stirring, until softened, about 5 minutes.
Step 6
Move the vegetables to the side of the skillet and place the liver on the cleared space (you can also sauté the liver in a separate pan, but this way is faster). Sauté the liver, stirring, until its color changes - this helps seal the juices inside. Once this happens, mix the liver with the vegetables.
Step 7
Pour hot water into the sour cream to prevent it from curdling in the sauce. Stir until smooth. Pour the sauce into the skillet over the liver. Add salt and black pepper to taste.
Step 8
Stir, reduce the heat, cover the skillet with a lid, and let the liver simmer for 10 minutes. Don’t cook it longer, as prolonged stewing makes it tough. To check if the liver is done, break a piece open - properly cooked liver has no blood inside.
Step 9
Serve the braised liver hot with any side dish. Enjoy your meal!