Chicken Liver in Sour Cream with Onions and Tomatoes

1. 1 Chicken liverpack 500 g ≈ $2.50 150 g
2. 2 Onions≈ $1.60 per kg 45 g
3. 3 Tomatoes≈ $4.67 per kg 60 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 45 g
5. 5 Canned green peaspack 400 g ≈ $1.00 50 g
6. 6 Salt 2 g
7. 7 Sunflower oil 14 ml
8. 8 Wheat flour 15 g
9. 9 Ground black pepper 1 g

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

Method

1. Rinse the liver, pat dry, trim off membranes and bile ducts, and cut into chunks.

2. Dredge the liver in flour. Slice the onion² into half-rings and chop the tomatoes³ into large pieces.

3. Heat oil in a skillet and sear the liver 2–3 minutes per side until golden brown.

4. Add the onion² and cook for 3 minutes, then add the tomatoes³, salt, and pepper.

5. Pour in the sour⁴ cream, stir in the peas, cover, and simmer for 8 minutes until the liver is fully cooked (no pink when cut open).

In short

• In the planner this dish is cooked for two days: reheat on day two.