Chicken Liver in Cream Sauce
This simple skillet dish combines tender chicken liver with sautéed onion and a creamy sauce. Serve it with potatoes, rice, buckwheat or another favorite side dish.
Updated : 21 October, 2026
Easy
About 30 min.
Ingredients
600 grams
Chicken liver
150 milliliters
Cream
1
Onion
1 tablespoon
Butter
0.5 teaspoon
Khmeli-suneli
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
Prepare the ingredients. Chicken liver can be replaced with turkey, pork or beef liver. You can use fresh or frozen liver; thaw frozen liver beforehand in the refrigerator.
Step 2
Pat the liver dry and trim away excess fat and any traces of bile. Cut larger pieces in half if needed.
Step 3
Cut the onion into half-rings or small cubes. If you prefer, you can omit it or add a whole peeled onion while the liver cooks, then remove it before serving.
Step 4
Melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 2–3 minutes, until translucent.
Step 5
Add the chicken liver to the pan and mix with the onion.
Step 6
Cover and cook over medium heat for about 15 minutes, until the liver is cooked through. Toward the end, reduce the heat to low.
Step 7
Pour in the cream and add salt and spices to taste. Stir, bring gently to a simmer and cook for another 2 minutes, stirring occasionally.
Step 8
Divide the chicken liver with cream sauce between plates and serve with your favorite side dish.
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