Chicken Liver Stroganoff

This elegant yet comforting dish transforms humble chicken livers into a luxurious meal. The livers are quickly seared to remain tender and pink, then nestled in a velvety sauce made from sour cream and tangy yogurt. Earthy cap mushrooms and deeply sweet, slow-cooked onions provide the perfect savory base. The result is a rich, aromatic stroganoff that balances the distinctive flavor of liver with creamy, bright notes. It is an excellent choice for a special weeknight dinner or a sophisticated supper. Serve over creamy egg noodles, rice, or with crusty bread to soak up the delicious sauce. It is a dish that feels both classic and deeply satisfying, offering a gourmet experience with simple ingredients.

Cooking Method: Frying, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 778.6

Description

This elegant yet comforting dish transforms humble chicken livers into a luxurious meal. The livers are quickly seared to remain tender and pink, then nestled in a velvety sauce made from sour cream and tangy yogurt. Earthy cap mushrooms and deeply sweet, slow-cooked onions provide the perfect savory base. The result is a rich, aromatic stroganoff that balances the distinctive flavor of liver with creamy, bright notes. It is an excellent choice for a special weeknight dinner or a sophisticated supper. Serve over creamy egg noodles, rice, or with crusty bread to soak up the delicious sauce. It is a dish that feels both classic and deeply satisfying, offering a gourmet experience with simple ingredients.

Ingredients

1 pound Chicken livers
1/2 pound Cap mushrooms
2 Onions
1 1/2 ounce Unsalted or clarified butter
1/2 pint Soured cream
3 tablespoon Fairly acid yoghurt

Directions

1
Heat a large sautÃÂ© pan or frying pan over medium-high heat.
2
Add a scant 1/2 oz of the butter, tilting the pan to coat the base evenly.
3
Add the mushrooms (whole if small, sliced thickly if large) and sautÃÂ© for 5 minutes until browned.
4
Remove mushrooms from the pan and set aside to keep warm.
5
Add the remaining butter to the pan and add the thinly sliced onions, separating them into rings.
6
Reduce heat to low and cook the onions gently for 15-20 minutes until soft and translucent.
7
Meanwhile, stir the yogurt into the sour cream and season generously with salt and pepper.
8
Trim any membrane or fat from the chicken livers and pat them completely dry with paper towels.
9
Remove the cooked onions from the pan using a slotted spoon, allowing juices to drip back into the pan, and set aside.
10
Increase the heat under the pan to high.
11
SautÃÂ© the chicken livers for about 3 minutes, turning occasionally, until browned on the outside but still pink and tender inside.
12
Return the mushrooms and onions to the pan with the livers.
13
Immediately pour in the seasoned sour cream and yogurt mixture.
14
Let the sauce bubble gently for a few minutes until hot, slightly reduced, and thickened.
15
Stir gently occasionally to combine everything without breaking the livers.
16
Check the seasoning and serve immediately.
17
Serve with green beans, fried bread triangles, or crusty French bread to soak up the sauce.
18
Alternatively, serve over rice or thin ribbons of pasta for a more substantial meal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 778.6kcal

% Daily Value *
Total Fat 65.8g102%
Saturated Fat 36.1g181%
Cholesterol 247.6mg83%
Sodium 344.6mg15%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.5g6%
Sugars 5.0g
Protein 34.6g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken liver, stroganoff, mushrooms, sour cream, yogurt, onions, cream sauce, comfort food, quick dinner, pan fry, rich, tangy, hearty, supper, offal, deluxe, easy, classic, meal, recipe

Read it online: https://www.chefs-mate.com/recipe/chicken-liver-stroganoff/