Chicken Liver Stewed with Zucchini and Sour Cream
by Editorial Staff
Chicken liver, stewed in sour cream, and even with zucchini, carrots, and onions, is a delicious and nutritious dish. Chicken liver and sour cream are harmoniously combined with each other, and the addition of fresh vegetables makes the dish juicy and lighter.
Cook: 40 mins
Servings: 2
Ingredients
- Chicken liver – 400 g
- Zucchini – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Sour cream – 4 tbsp
- Vegetable oil – 3-4 tbsp
- Salt to taste
- Ground black pepper – to taste
- Fresh greens (for serving, optional) – to taste
Directions
- Cut the peeled onion into small cubes.
- Grate the peeled carrots on a medium grater.
- Rinse young zucchini, cut off the edges. Cut the courgettes into semicircles or cubes, the main thing is not to grind them with slicing.
- Heat the frying pan, grease with oil, and put in onions and carrots. Fry vegetables over low heat for 2-3 minutes until they become slightly soft.
- Add zucchini to the pan, mix everything and fry for another 7-10 minutes.
- Heat a separate skillet, lightly grease with oil, and layout the liver. Fry until tender, 8-10 minutes, stirring so as not to burn.
- Add salt and pepper to the finished zucchini to taste.
- Then add the liver to the pan.
- Add sour cream to the liver and vegetables.
- Stir all the ingredients and simmer covered for 4-5 minutes over low heat.
- When serving, the dish can be garnished with fresh herbs. Chicken liver, stewed with zucchini, in sour cream, can be served.
Enjoy your meal!
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