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Russian Baked Chicken Livers With Sour Cream Recipe
My oven-baked chicken livers recipe I make myself. Actually, it is a very common combination of the liver with sour cream in Russia where I from. When you cook any liver to follow the rule about salt, it is very important to make a soft and tasty liver dish. I just make a change in the traditional Russian recipe instead of frying, I bake liver before introducing it to the sauce. It is a healthier way and you never overcook the liver. Livers comes out super soft and very tasty and has a very mild specific liver taste because I soak it in milk. Traditionally and often in Russia, we serve with buckwheat or potatoes. Baked livers are very good with rice too. In the photo below buckwheat garnished with a flower from butter. The flower from butter is going to melt so fast but looks so nice on side dishes. The recipe for baked chicken livers has all details from preparation liver for cooking to the presentation. Some details, for example, soak liver in milk really makes a difference. If you like liver, you are going to like the recipe!
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The chicken livers with onion in the photo below were served as starter or appetizer with toasted bread. I just make little fancy but dish the same.
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1 lb (500g) chicken livers
1 medium onion
1 cup sour cream
2 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon flour
Salt and black pepper to taste
Allspice freshly grounded powder to taste
*Nutmeg and thyme can be used in this dish as an option for spices.
Very Important Rule When Cook Any Liver!
Don’t apply salt directly to raw liver or liver comes out not soft. It really makes difference!
To prepare right chicken livers for cooking is very important to have a tasty dish! The milk is absorbing strong specific liver taste and liver will be very pleasant mild liver taste. This technique with milk good to use when cooking wild game or some fish also.
- Wash liver in cold water and dry on paper towel. Cut off sinew, fat and especially bile. On the photo, I marked N1 – bile and N2 green spots from bile. The bile must be removed very carefully (try don’t break it). If you don’t remove bile, your dish has a bitter taste and will be impossible to eat.
2. Cut the liver in bite even pieces and place in very cold milk. Leave for 30 minutes in the refrigerator. Dry in a paper towel and our liver ready to cook.
-
Preheat oven to 400ºF or 200ºC
1. Grease the pan with little butter and vegetable oil. Add black pepper and all spice to the liver. Bake 20 minutes. Don’t add salt to liver yet!
2. Cut onion into rings. Coat onion with flour.
Tip. Don’t throw away the hard end of the onion, just place in zip lock bag and keep in the refrigerator. Great use to make stock or broth!
3. Grease skillet with little butter and vegetable oil. Saute onion. When onion will be done, add black pepper, salt, and all spices.
4. Add sour cream and saute for 15-20 minutes. Taste the sauce, it needs to taste not like raw sour cream.
5. When liver will be cooked, turn off oven. Baked chicken liver sometimes has a few small pink spots, don’t worry! Mix liver in the pot and add salt and spices.
6. Add the sauce to the liver. Taste for salt and spices. Place pot in the oven for 20 minutes (oven still warm from the cooking liver). We don’t really cook the dish, we just let liver and sauce exchange flavors.
Let dish rest for 5-10 minutes before serving.
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Video Baked Chicken Livers Recipe
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Sounds great! 2 questions: Can I substitute my homemade kefir for the sour cream? Is there any way to simplify this by baking the onion with the livers, then seasoning and stirring in the kefir? I know the sauce will be different but maybe still very good?
Amy, I don’t recommend using kefir in this recipe. If you would like to simplify the recipe, you can substitute onion for onion powder. Bon appetite!
Thank you!
I made this dish yesterday. It’s amazing! So soft!!! Never tried softer chicken liver!
Thank you so much, Iryna, for the photos! I glad you like the recipe!
I want to try it right now!!! Will buy liver today :)
Thank you for the tip about the hard end of the onion!
Let me know how dish comes out. Thank you!