Chicken Liver in Sour Cream with Mashed Potatoes

1. 1 Chicken liverpack 500 g ≈ $2.50 150 g
2. 2 Potatoes≈ $2.19 per kg 250 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
6. 6 Butterpack 180 g ≈ $1.58 10 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the potatoes², cut into 3 cm cubes, place in a pot with cold salted water, bring to a boil, and simmer for 20 minutes until tender.

2. Rinse the livers, pat dry, and cut into 3 cm pieces. Slice the onion³ into half-rings.

3. Sauté the onions³ in oil over medium heat for 3–4 minutes until golden.

4. Add the livers, cook over medium heat for 5 minutes, stirring, until no longer pink on the outside.

5. Pour in the sour⁴ cream, season with salt and pepper, and simmer covered on low heat for 5 minutes until the livers are gray-brown inside with no pink juice.

6. Drain the potatoes², stir in hot milk⁵ and butter⁶, mash until smooth. Serve the livers with sauce over the mashed potatoes.