Chicken Liver with Onions in Sour Cream and Buckwheat
Chicken liver cooks quickly with onions and a sour cream sauce. The buckwheat cooks alongside it in the same pan, making the serving hearty.
- Time
- 20 min
- Serving
- 683 kcal
- Ingredients
- ≈ $1.71
- Protein
- 49 g
Ingredients
- 1 Chicken liverpack 500 g ≈ $2.50 190 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 65 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 45 g
- 5 Wheat flour 8 g
- 6 Sunflower oil 10 ml
- 7 Ground black pepper 1 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the liver, pat it dry, and cut any large pieces in half; slice the onion3 into half-moons.
Heat a deep skillet with oil and sauté the onion3 for 3 minutes until soft.
Add the liver, sprinkle with flour, salt, and pepper, and fry for 4 minutes until the pieces are seared on all sides.
Add the rinsed buckwheat2, pour in 150 ml hot water, cover, and cook for 9 minutes.
Add the sour4 cream, stir gently, and simmer for 2 minutes until the sauce thickens and the liver stays soft inside.
Tips
- Why it works
- Pat the liver dry before frying: a dry surface forms a crust faster, and no extra liquid collects in the pan.
- Substitutions
- Swap the 45 g of sour cream for 45 g of plain unsweetened yogurt, and the sauce will be tangier and lighter. Swap the 10 g of sunflower oil for 10 g of butter.
- Common mistakes
- Liver is most often overcooked: it darkens outside, the sauce smells stronger, and the pieces turn grey-brown inside with no pink.
- Storing and reheating
- Keep it in the fridge for up to 2 days. Reheat under a lid on low heat for 5-7 minutes, adding 1-2 spoonfuls of water.
- Serve with
- Serve it for dinner with a pickled cucumber or a simple cabbage salad.
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