Chicken liver with mayonnaise gravy. Braised chicken liver is quick and tasty

Chicken liver with mayonnaise sauce. Braised chicken liver is quick and tasty

29.10.2019 Vegetable dishes

Step-by-step recipe for chicken liver with mayonnaise with photo.
National cuisine: Russian kitchen
Type of dish: Second courses
Complexity of the recipe: Simple recipe

Prep time: 12 minutes
Cooking time: up to 1 hour
Servings: 7 servings
Calorie count: 201 kcal

A simple recipe for chicken liver with mayonnaise of Russian cuisine with a photo and a step-by-step description of the preparation. Easy to prepare at home in up to 1 hour. Contains only 201 kcal.
7 servings ingredients
Chicken liver 1 kg.
Bulb onion 1 pc.
Carrots 2 pcs.
Wheat flour 1 tsp
Vegetable oil 3 tbsp. spoon
Mayonnaise 150 g.
Edible salt to taste
Ground black pepper to taste

Step by step
Chicken liver with mayonnaise is a dish that is on the table of my family almost every day. And not only because the liver is a storehouse of vitamins that promote digestion, but also because the dish prepared according to this recipe turns out to be very tasty, aromatic with an unusual, piquant taste. And so my liver, we clean it from the films. I want to tell you one secret, in order to make the dish tastier, I buy chicken liver with hearts, which give the dish an unusual taste. But if there is no such liver, then do not be discouraged, the result will please you anyway.
Peel the carrots, wash them and three on a coarse grater. Peel the onion, wash and cut into cubes.
Slightly simmer the onion in vegetable oil.
Add carrots to the onion and fry lightly. Then add a teaspoon of flour and stir well so that there are no lumps.
Add the liver to the vegetables and brown well, stirring often so that the onions do not burn.
Pour water into a frying pan so that the liver is half covered, and simmer for 10 minutes under the lid, stirring occasionally.
Add mayonnaise to the liver, stir gradually so that the mayonnaise does not curl. Salt and pepper to taste.
Simmer for another 20 minutes under the lid.
Fragrant, tender chicken liver with mayonnaise is ready. Serve with pasta or any other side dish. Bon Appetit.

Braised chicken liver - basic cooking principles

Chicken liver is a rather delicate product, so it cooks quickly enough. The liver is compatible with almost all foods. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require lengthy processing before cooking, which means that even a novice housewife can cook stewed chicken liver.

The liver is washed, cut in half, and the bile sacs cut out. Most importantly, do it very carefully. If the pouch bursts, the liver will taste bitter and the dish will be hopelessly spoiled. Season with salt, pepper and leave for seven minutes.

Previously, the liver is fried until golden brown over moderate heat. Then they are laid out in a cauldron or stewpan.

In the fat remaining after frying the liver, onion chopped in half rings are sautéed until transparent, and transferred to the liver.

The liver is poured with sauce and stewed over low heat for about an hour. The sauce is prepared on the basis of cream, milk, tomato or mayonnaise.

Recipe 1. Stewed chicken liver

Ingredients

Two pinches of salt;

Bulb;

A pinch of black pepper;

80 g butter;

50 g tomato paste.

Cooking method

1. Thoroughly rinse the liver, dry, remove, if present, bile sacs. Cut the offal into small pieces.

2. Peel the onion, wash and chop finely with a sharp knife.

3. Transfer the chopped liver and chopped onion to a thick-walled saucepan. Add butter and put on fire. Season with salt and pepper.

4. Simmer over low heat for about five minutes, stirring occasionally. Put a tomato in the liver and keep on fire for a couple of minutes. Sprinkle the finished dish with finely chopped herbs.

Recipe 2. Stewed chicken liver in mayonnaise sauce

Ingredients

Chicken liver - 600 g;

Rast. butter;

Onion - 2 heads;

Condiments, bay leaves, sea salt and pepper;

Cooking method

1. Rinse the peeled onions and finely chop. Fry in hot oil until golden brown.

2. Rinse the chicken liver, remove the bile, dry slightly and chop finely. Place the prepared offal to the onion.

3. Transfer the mayonnaise to a mug, pour in a little more than a glass of warm water and mix thoroughly.

4. Pour this mixture over the liver. Season with salt, pepper, bay leaves and spices. Twist the fire to minimum, and simmer under the lid for about ten minutes. After this time, turn off the heat, sprinkle the dish with chopped herbs and close the lid again.

Recipe 3. Stewed chicken liver with balsamic onions

Ingredients

Chicken liver - 700 g;

Sugar, ground pepper and salt;

Onions - 3 pcs.;

Bay leaf - 3 pcs.;

Dry red wine - 100 ml;

Olive oil;

100 ml balsamic vinegar.

Cooking method

1. Cut onion into half rings, fry in hot olive oil until golden brown. Reduce heat slightly, sprinkle onions with salt and sugar, pour in balsamic vinegar and keep on fire until it thickens. Transfer cooked onions to a plate.

2. Add more oil to the skillet, turn up the heat, and add the washed, dried and chopped chicken livers. Fry, stirring occasionally, until golden brown. Season with salt and pepper.

3. Reduce the heat again, pour in the wine, add the bay leaf, stir and simmer for five minutes under the lid, until the wine is completely evaporated. Serve with mashed potatoes. Put the mashed potatoes in a plate, top with the balsamic vinegar, and on top of it the stewed liver.

Recipe 4. Stewed chicken liver with apples

Ingredients

150 g of mushrooms;

Salt, coriander, turmeric, black pepper and basil;

Bulb;

Large apple;

Garlic - 4 wedges.

Cooking method

1. Peel the mushrooms, wash them, dry and fry in butter.

2. Rinse the chicken liver, pat dry and cut each piece into thirds.

3. Mix flour with spices and salt. Dip the pieces of liver in this mixture and set aside.

4. Chop the onion with fine feathers. Saute it in a separate skillet. Transfer the sautéed onions to a plate.

5. Put the breaded pieces of liver into a frying pan and fry in butter until half cooked.

6. Transfer the liver to a cast iron and pour in a little water. Add sautéed onions and mushrooms. Put out five minutes.

7. Peel the apple, cut into slices and place in the liver. Stir, add finely chopped garlic and salt. Simmer for another ten minutes over low heat.

Recipe 5. Stewed chicken liver in sour cream

Ingredients

Bulb;

Salt and spices;

800 g chicken liver;

One and a half tbsp. drinking water;

800 g chicken liver;

200 ml sour cream.

Cooking method

1. We wash the liver under the tap, clean it from bile and cut it in half.

2. Peel the onion, rinse and chop with fine feathers. We clean the carrots, wash and grind them with coarse shavings.

3. Put the onion in a preheated pan, fry it for five minutes, then put the carrot shavings on it and continue to fry until soft.

4. In a separate skillet, fry the liver until golden brown. At the end of frying, add salt and sprinkle with spices. Add vegetable frying and sour cream to the liver. Pour in some drinking water and mix. Simmer over moderate heat for another two minutes. Turn off the heat, sprinkle the dish with herbs and serve with a potato or rice side dish.

Recipe 6. Mexican braised chicken liver

Ingredients

A can of canned beans;

Half a kilo of chicken liver;

Allspice and red peppers, bay leaves and sea salt;

Sweet pepper pod;

30 g tomato paste;

Carrot;

Rast. butter;

Bulb.

Cooking method

1. Finely chop the peeled and washed onion. Fry it in hot oil until golden brown.

2. Peel and wash the carrots, chop them into coarse shavings. Place over the toasted onion and continue to fry until the carrots are soft.

3. Rinse, dry and cut the sweet pepper into short, thin strips. Put it in the onion-carrot fry, add the tomato, season with spices and pour in half a glass of boiling water. Stir and simmer for another ten minutes.

4. Cut bile out of the liver, rinse and dry. Cut into large pieces and lightly fry in a separate skillet. Transfer the liver to the vegetables, and add the beans, after draining the liquid from the jar. Stir and continue simmering for another ten minutes.

Recipe 7. Stewed chicken liver in cheese sauce

Ingredients

300 g of processed cheese;

Olive oil;

Half a kilogram of chicken liver;

Two large onions;

Salt and ground pepper;

100 ml of purified water.

Cooking method

1. Remove the husk from the onion, rinse it immediately and chop it finely with a sharp knife.

2. Flush the liver, place on a board and remove films, fluids and connective tissue. Transfer the prepared food to a plate.

3. Boil water and cool slightly.

4. Pour some oil into a skillet, heat it up and add chopped onion. Fry the onion, stirring with a wooden spatula, until transparent.

5. Place the chicken liver in the fried onion, stir and fry for five minutes. Stir constantly so that the offal is evenly fried on all sides. Season with salt, pepper, and spoon over the soft melted cheese. Stir again and simmer for another three minutes until the cheese is completely melted.

6. Pour hot water into a frying pan, stir, reduce heat to low and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.

Recipe 8. Stewed liver in soy sauce

Ingredients

80 ml olive oil;

Half a kilogram of chicken liver;

Bulb;

Sea salt and cinnamon;

60 ml soy sauce;

Carrot.

Cooking method

1. We wash the chicken liver, cut off the films and veins. Cut in half. Put it in a deep bowl and fill it with soy sauce.

2. Peel the onion, rinse and chop with fine feathers. Peel the carrots, wash them, cut them in half lengthwise and cut them into thin slices.

3. Put the chopped onions in the carrots, fry for seven minutes, and add the carrots. We continue to fry the carrots until half cooked. Put the pickled liver with the vegetables, simmer it with vegetables for another five minutes, and sprinkle with ground cinnamon.

Recipe 9. Stewed chicken liver in a spicy sauce

Ingredients

Chicken liver - half a kilogram;

Olive oil;

Onions - 150 g;

Salt - a pinch;

Garlic - 2 teeth;

Starch - 25 g;

Paprika - 10 g.

Sugar - 25 g;

Soy sauce - 75 ml;

Tomato paste - 30 g.

Cooking method

1. Rinse the chicken liver, dry and cut off all excess. Cut it into small pieces and transfer to a deep container. Pour olive oil into it, add paprika and crushed garlic. Season with salt and stir. Leave it on for 20 minutes to marinate the liver well.

2. Rinse the peeled onion and chop finely.

3. In a bowl, combine the soy sauce, tomato paste and sugar. Dissolve this mixture in 100 ml of water.

4. Pour the oil into a frying pan, heat it up and put the liver in it. Fry for two minutes with vigorous stirring. Then add the onion, stir and cook for another five minutes. Pour in the sauce, stir, and simmer covered over low heat for ten minutes. Serve with a rice or potato side dish.

Recipe 10. Stewed chicken liver in soy-honey sauce

Ingredients

25 g of natural honey;

1 kg of chicken liver;

250 g tomato sauce;

4 g garlic;

Black pepper and table salt;

75 ml soy sauce;

2 onions;

50 g starch.

Cooking method

1. We wash the liver of the chicken under the tap, cut off all excess and dry it. Cut large pieces. Transfer to a deep bowl, salt, pepper and stir. Add the starch and stir with a spoon until all the liver pieces are evenly covered with starch.

2. Pour the soy sauce into a deep container and mix it with the tomato. Add honey to the mixture and stir until it completely dissolves in the sauce.

3. Preheat a frying pan with vegetable oil, and fry the liver in it, stirring vigorously, until golden brown.

4. Add the onion cut into half rings to the liver, mix and continue to fry until it becomes transparent.

5. Pour the sauce over the liver and onion, stir quickly and simmer under the lid for three minutes. Stir constantly as the starch can stick to the bottom of the pan. Squeeze the garlic through a press and add it to the liver. Simmer for a couple of minutes over low heat.

Braised Chicken Liver - Chef's Tips & Tricks

For stewed chicken liver, use only chilled food. So you can be sure of its freshness.

During frying, do not put all the liver in the pan at once. Lay out one piece at a time, and so, gradually, lay out the entire liver.

To make the liver very soft, soak it in milk for several hours.

Braised chicken liver can be cooked in clay pots or a slow cooker.

Pay special attention to bile. It is very important to remove it completely without damaging the pouch.

Chicken liver is a very valuable and popular product that always remains after cutting the carcass.

There are many ways to cook it, but the most common of all is frying. It takes very little time, but it is important to know how long and how to properly fry the chicken liver in a pan so as not to spoil it, and the end result is enjoyable.

Subtleties in cooking chicken liver:

The liver must be chilled. Do not use frozen food. Since under the influence of temperature, a large amount of unwanted liquid will be released from it. Because of this, the frying process may not work.
After the liver has been washed under running cold water, it must be dried.
Also, do not pre-salt, it also contributes to the release of additional moisture.
The liver, which has reached full readiness, must retain its tenderness and elasticity. It doesn't have to be hard. Therefore, when the dish is ready, it must be immediately laid out in portions or transferred to a cold dish.

So, knowing just the minimum of the basic rules for cooking chicken liver, your dish will be flawless.

Chicken liver in a pan with onions and carrots

In terms of preparation, this dish will not take much time, but rather save it. A small amount of products is used, which basically every housewife in the kitchen always has. The dish turns out to be not only hearty and healthy, but also very tasty and aromatic.

Ingredients:

Liver - 1 kg.
Bulb onions - 2 pcs.
Carrots - 1 pc.
Flour - 100 g.
Bay leaf - 1 pc.
Ground black pepper, salt - to taste
Seasonings for meat - to taste

Preparation:

Pour some frying oil into a hot skillet. Add diced peeled onions. Fry it until golden brown and light transparency

Grate peeled carrots in coarse strips, pour into a pan with onions

Cut the processed liver into large slices. Roll each slice in flour, put in a frying pan

To prevent the liver from secreting excess fluid, it must be chilled!

Mix all the ingredients thoroughly and fry the pieces on both sides over low heat.

Add boiling water, mix well. Close the pan with a tight lid. Simmer for about 5-10 minutes

After 5 minutes, add spices, salt and pepper. Then mix everything. Close the lid again, continue simmering.

Chicken liver is quite quick to prepare, so you will spend very little time preparing the dish. The prepared dish can be served with or without a side dish. Bon Appetit!

Tender chicken liver with sour cream

The liver, cooked in a pan with sour cream, turns out to be very aromatic, with an exquisite pleasant taste. The dish is quickly prepared, combined with various side dishes.

Ingredients:

Chicken liver - 600 g.
Bulb onions - 1 pc.
Sour cream - 4 tbsp. l.
Flour -1 tbsp. l.
Salt, pepper - to taste
Butter - for frying

Preparation:

Cut the onion into large strips and fry in a pan until light golden brown with the addition of butter

Rinse the plier, free from films. Cut each piece into 2-3 pieces. Add it to the sautéed onions in the skillet. Fry the chicken liver on each side for one minute

Then add a little salt and pepper to taste. Add a spoonful of flour, mix everything quickly so that the flour is absorbed faster

Add sour cream, stir it quickly. Close the pan with a lid, simmer the ingredients for a few seconds and turn off the stove. Let the cooked dish steep

Any product can be used as a side dish: pasta, potatoes, cereals, etc. So dinner is ready. Enjoy your meal!

Chicken liver cooked in a pan in mayonnaise

If you need to cook something satisfying and tasty, but at the same time not spend much money, then this dish is perfect for you. In addition, you can cook very quickly with this recipe and be satisfied with your result.

Ingredients:

Chicken liver - 400 g
Bulb onion - 1 piece
Mayonnaise - 4 tbsp. l.
Salt to taste

Preparation:

Separate the plaver very carefully from the film, soak in cold water for about 1 hour. If there is no time, then let it soak while the onion is being prepared.

Peel, wash and cut the onion into half rings

Drain the liver from the bowl. Rinse the liver thoroughly with water, then cut into medium-sized pieces, that is, cut each into about two or three pieces

Put mayonnaise in the pan

Put chopped onions on top of the mayonnaise

Immediately (without frying) decompose the pieces of liver

Cover the pan with a lid. Cook over high heat. All ingredients need to be mixed, but infrequently. Cook for seven minutes (if you cook longer, the liver will be dry and hard)

Salt the liver to taste one minute before turning it off. Then check it for readiness (when pressed with a knife, blood should not be released from the meat). If the liver is not ready, then put it out for another 1-2 minutes

That's it, the liver treat is ready! It seems to melt in your mouth. You can accompany it with any side dish you wish. Bon Appetit!

Liver with wine, cream and mushrooms

This recipe is interesting because all the ingredients go well with each other. The result is great. The dish will not last long on the table. Try it!

Ingredients:

Chicken liver - 300 g
Fresh champignons - 100 g
Bulb onion - 1 piece
White wine - 50 ml
Salt to taste
Flour for breading
Frying oil

Preparation:

First you need to prepare all the ingredients. Then put them all together

Onions need to be peeled, washed, cut into cubes

Peel the mushrooms, where necessary, wash and dry. Cut into large pieces

Peel the plaver from the film, cut out the veins. Cut each piece into cubes. Approximately 2-3 pieces

Dip each bite in flour

Fry the chopped mushrooms for 2-3 minutes in a hot skillet with a little oil. After that, transfer them to a separate cup.

Pour in some vegetable oil. Fry the prepared onion a little, for 1-2 minutes. Transfer to a bowl of mushrooms

Put the liver in pieces in a pan, fry it for five minutes in oil

Pour in white wine, mix all the ingredients. Cook for 1-2 minutes to evaporate the alcohol components

Add cream. Mix

In one - two minutes, the dish is completely ready! It is best to serve it immediately to the table, since freshly cooked liver is much tastier than the one that will stand a little after cooking. Serve with any side dish you wish. Eat with a good appetite!

Delicious and soft liver in tomato sauce

This recipe cooks meat in a short time. The cooking result is always pleasing, the liver is very tender and juicy.

Ingredients:

Chicken liver - 1 kg
Carrots - 2 pcs.
Bulb onions - 2 pcs.
Tomato paste - 100 g
Vegetable oil - 100 g
Water - 200 g
Salt, pepper - to taste

Preparation:

Rinse the plumper very well under running cold water. Remove a thin layer of film from each, cut off all excess fat layers, cut into medium cubes

Peel, wash, and finely dice two onions

Washed and prepared carrots must be chopped with a coarse grater.

Pour some vegetable oil into the pan. Put the prepared onions and carrots in hot oil, mix them. Fry vegetables for about 3-4 minutes over medium heat until golden brown

When all the ingredients are in one container, you can add tomato paste or ketchup. Add a little salt, pepper and other spices to your taste. Mix thoroughly, slowly pour in a small amount of water

Cover the frying pan with a lid and simmer the frying for 2-3 minutes over low heat

Pour the prepared liver into a saucepan (2 liters). Then add salt and stir it with a spoon

Add cooked roast to the liver, stir everything, simmer over low heat for about 30 minutes

The liver in gravy or tomato sauce is ready. Prepare the side dish you like and enjoy!

Chicken liver cooked with gravy in a skillet

I suggest trying chicken liver with a thick, aromatic gravy. I'm sure even those who don't like liver will ask for supplements. The dish is served on the table both independently and with any side dish

Flour can be easily replaced with potato starch

Ingredients:

Chicken liver - 500 g
Onions - 1 pc.
Milk - 2 tbsp.
Flour - 2 tablespoons
Hard cheese - 80 g
Salt, spices - to taste
Vegetable oil - for frying

Preparation:

Rinse the plumper thoroughly and carefully separate it from the thin film. Tilt into a colander so that all excess liquid drains

Pour some vegetable oil into a frying pan and heat it. Cut the peeled onions into small cubes and scatter over the frying pan.

When frying, the onion should not only become golden in color, but also acquire transparency.

Cut the pre-prepared liver into medium-sized pieces. Place in a skillet with fried onions and stir. Fry over low heat until it becomes light light

While the liver is fried, you can move on to making the sauce.

Pour warm milk into a separate cup. Add flour little by little, while constantly stirring until completely homogeneous in order to exclude the formation of flour lumps.

If lumps are formed, strain the mass through a strainer.

Combine flour with milk, add 1 tsp. salt, without a slide, favorite spices. Stir everything thoroughly. Pour the finished mixture into the pan, while stirring everything quickly so that the dish does not stick to the pan. Reduce the heat to a minimum, and cover the pan with a lid. Simmer for about 10-15 minutes, while not forgetting to stir, otherwise the gravy will burn.

If you add ground paprika, the gravy will take on a pinkish tint.

Sprinkle with finely grated cheese on top, cover again. Let the cheese warm up and melt for about 1-2 minutes. Then remove from heat.

The dish is ready to eat. Can be served with any side dish, while garnishing with fresh herbs.

Liver stewed with apple and white wine

The recipe is very unique, although very simple to prepare. Apples give the dish a special flavor and aroma. And the liver just melts in your mouth.

Ingredients:

Chicken liver - 500 g.
Medium apple - 1 pc.
Red onion - 1 pc.
Dry white wine - 150 ml.
Olive oil - 3 tbsp l.
Salt and white pepper to taste
Dried marjoram - 1/2 tsp

Preparation:

Prepare the plumper for cutting into medium slices

Cut the peeled red onion into thin half rings. Fry until golden brown in a pan, with a little vegetable oil

When the onion has reached a pleasant golden hue, add the liver to it. Mix well and fry for 2-3 minutes. At this time, peel the apple and cut into thin slices. Add the chopped apple to the pan, stir again.

The slices should not be too thin, at least 0.5 cm.As they will break into small pieces with stirring

Pour dry white wine into a frying pan with the contents and sprinkle with spices. Cover the pan with a lid, leave to simmer over low heat for about 5-10 minutes.

If there is no wine on hand, it can be perfectly substituted with apple juice.

Our fragrant yummy is ready, you can serve it on the table. I wish you bon appetit!

Fried chicken liver with mushrooms

Ingredients:

Mushrooms 500 grams.
Liver 450 grams.
Sour cream 2 large spoons.
Greens.
Vegetable oil.
Salt and pepper to taste.

Cooking process:

Cut the onion into medium cubes and transfer to a heated skillet with oil. Then put the mushrooms, pre-cut into slices along. Fry until all excess liquid comes out

Rinse the liver, dry with a napkin. Fold it whole with fried onions with mushrooms. Stir and cook for about 4-5 minutes.

Dissolve sour cream and water in a separate bowl. Pour the liquid into the skillet, adding a little salt and pepper to taste. Close tightly with a lid, simmer for another 2-3 minutes

The dish is completely ready. It can be served in portions or as an independent dish.

Garnish with finely chopped herbs before serving. Bon Appetit.

Video - recipe for cooking chicken liver in Georgian

If you have a desire to surprise your loved ones with a deliciously prepared simple dish, then this selection of chicken liver recipes will help you with this.

In fact, not every housewife knows how to properly cook chicken liver so that it turns out fragrant, juicy, as well as soft and without a bitter aftertaste. With our recipes, your household will definitely be delighted with the liver dishes prepared by you. Everyone will eat it with great pleasure!

Good mood and bon appetit!

Homemade delicacies are the most delicious, so you want to cook such dishes more often, in this case you need to give preference to the available options. Delicate and aromatic chicken liver with mayonnaise is just what you need if you want to quickly and tasty feed your household.

You can cook a treat with a wide variety of spices and vegetables, the main thing is that the main ingredient is of good quality.

How to choose a chicken liver

If the liver is stale, the dish will definitely not please you with its taste, because this product cannot be “revived” in any way. And so that you can always prepare delicious meals, be sure to learn how to choose a chicken liver.

Fresh chicken livers can be bought at the market or in the grocery store. You can determine whether it is fresh or not by its color. For example, the pale pink color of the product indicates the best quality. If, on the contrary, the liver has a dark color, it means that it is already more than three days old or it was not stored properly.

The shelf life of the liver in the refrigerator should not exceed 3-4 days, if you keep it there longer - the product can harm your body.

It is best to give preference to a product in a vacuum package. Both in the market and in the supermarket you can find this packaging option. Each package must contain the date of packaging and the shelf life of the product. The packaging is transparent, so you can visually assess the quality of the liver.

The liver is sold by weight in large iron boxes. If you see a lot of liquid in trays with offal, then you should refrain from such a purchase. Firstly, the liver has already lost its natural juice, and therefore after cooking it will be dry and tasteless. Secondly, there is a possibility that the product has been rinsed with water to keep it stored longer.
It is very difficult to find fresh and high quality among the frozen varieties of liverwort.

When choosing frozen liver, choose one with the least ice and frost. This is the very first sign that the product has a short shelf life.

It is also better to buy a liver, on the packaging of which there is a freeze date and a shelf life. But in order to be one hundred percent sure of the quality of the frozen product, it is better to freeze it yourself.

Chicken liver in mayonnaise sauce: a recipe for cooking with vegetables

Ingredients

- 600 g + -
- 3 pcs. + -
- 300 g + -
- 2 teeth + -
- 100 g + -
- 50 ml + -
- 1 bundle + -
- 1 PC. + -
- taste + -
- 30 ml + -

How delicious chicken liver is cooked in mayonnaise sauce with vegetables

Recipes for cooking chicken liver in mayonnaise simply don't count. Of course, it is best to choose a dish that will satisfy all family members with its taste. Liver cooked with mayonnaise and vegetables will be much more satisfying and flavorful.

If you use frozen chicken liver in cooking, then properly process the product before cooking - defrost it at room temperature and soak it for a while in milk.

Peel the carrots and wash well. Cut the fruit into small strips.
Pour vegetable oil into a deep frying pan, heat well. Toss the chopped carrots in hot oil and fry for 5-6 minutes.
Then finely chop the white cabbage and send to the carrots. Stir and cook vegetables for 5 minutes.
Rinse the chicken liver well and cut into small pieces. Send the liver to the vegetables, season with salt and pepper. Simmer the mixture, covered, for 10 minutes.
In a small bowl, combine mayonnaise with clean, cool water.
Peel the garlic, chop and add to mayonnaise. Then add the mayonnaise sauce to the pan, mix everything thoroughly.
Cook, covered, for 10 minutes over low heat. Stir the ingredients several times during cooking.
Wash the parsley under running water, shake it off and chop finely. Send greens and bay leaves to the liver. Simmer the mixture for another 2 minutes and then remove from heat.
Leave the treat under the lid for a few more minutes, and then place in serving bowls.

You can serve chicken liver in mayonnaise sauce as an independent dish or with a side dish. As a side dish for chicken offal, you can offer boiled rice, mashed potatoes and celery puree.

Chicken liver in mayonnaise: a simple recipe at home

Do you want to quickly and tasty cook chicken liver with mayonnaise? Then our recipe will help you cope with this task. To maximize the taste of the product, you need to prepare the dish with white wine. The liver will be tender and fragrant both hot and cold.

Ingredients

Fresh chicken liver - 400 g;
White wine (or grape juice) - 50 ml;
Vegetable oil - 2 tbsp. l .;
Homemade mayonnaise - 2 tbsp l .;
Salt, pepper - to taste;
Canned peas - 100 g;
Dill - 20 g.

How to stew chicken liver in mayonnaise with white wine yourself

Wash the chicken liver thoroughly under running water and dry. Do not grind the liver, but cook it whole. Place it on a cutting board and season with salt and pepper on both sides.
Pour the vegetable oil into a skillet and add the liver. Fry it over low heat for 3-4 minutes.
Then add white wine or grape juice to the skillet. Cook the liver until the wine has evaporated.
Now add the mayonnaise, mix the ingredients thoroughly and cook the liver with mayonnaise sauce for no more than 10 minutes. Then remove the utensils from the heat and place the treats on plates.

If you want to replace store-bought mayonnaise with a homemade analogue, then be sure to use our master class, in which the entire simple process of making mayonnaise sauce is described step by step.

Strain the canned peas from the liquid and rinse under running water. Place the peas on the chicken liver plates.
Wash fresh dill (or other herbs) well and chop finely. Sprinkle the liver with dill generously and serve.

Chicken liver with mayonnaise is a delicious, healthy offal and a great option for a family dinner for every day or as a hot appetizer for a festive table.

Chicken liver contains a lot of protein, as well as vitamins and minerals necessary for our body.

This product must be present in the diet of people with low hemoglobin.

Braised chicken liver - basic cooking principles

Chicken liver is a rather delicate product, so it cooks quickly enough. The liver is compatible with almost all foods. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require lengthy processing before cooking, which means stewed chicken liver even a novice hostess can cook.

The liver is washed, cut in half, and the bile sacs cut out. Most importantly, do it very carefully. If the pouch bursts, the liver will taste bitter and the dish will be hopelessly spoiled. Season with salt, pepper and leave for seven minutes.

Previously, the liver is fried until golden brown over moderate heat. Then they are laid out in a cauldron or stewpan.

In the fat remaining after frying the liver, onion chopped in half rings are sautéed until transparent, and transferred to the liver.

The liver is poured with sauce and stewed over low heat for about an hour. The sauce is prepared on the basis of cream, milk, tomato or mayonnaise.

Recipe 1. Stewed chicken liver

Ingredients

half a kilo of chicken liver;

two pinches of salt;

bulb;

a pinch of black pepper;

80 g butter;

50 g tomato paste.

Cooking method

1. Thoroughly rinse the liver, dry, remove, if present, bile sacs. Cut the offal into small pieces.

2. Peel the onion, wash and chop finely with a sharp knife.

3. Transfer the chopped liver and chopped onion to a thick-walled saucepan. Add butter and put on fire. Season with salt and pepper.

4. Simmer over low heat for about five minutes, stirring occasionally. Put a tomato in the liver and keep on fire for a couple of minutes. Sprinkle the finished dish with finely chopped herbs.

Recipe 2. Stewed chicken liver in mayonnaise sauce

Ingredients

chicken liver - 600 g;

rast. butter;

onion - 2 heads;

condiments, bay leaves, sea salt and pepper;

Cooking method

1. Rinse the peeled onions and finely chop. Fry in hot oil until golden brown.

2. Rinse the chicken liver, remove the bile, dry slightly and chop finely. Place the prepared offal to the onion.

3. Transfer the mayonnaise to a mug, pour in a little more than a glass of warm water and mix thoroughly.

Recipe 3. Stewed chicken liver with balsamic onions

Ingredients

chicken liver - 700 g;

sugar, ground pepper and salt;

onions - 3 pcs.;

bay leaf - 3 pcs.;

dry red wine - 100 ml;

olive oil;

100 ml balsamic vinegar.

Cooking method

2. Add more oil to the skillet, turn up the heat, and add the washed, dried and chopped chicken livers. Fry, stirring occasionally, until golden brown. Season with salt and pepper.

Recipe 4. Stewed chicken liver with apples

Ingredients

150 g of mushrooms;

half a kilo of chicken liver;

salt, coriander, turmeric, black pepper and basil;

bulb;

large apple;

garlic - 4 cloves.

Cooking method

1. Peel the mushrooms, wash them, dry and fry in butter.

2. Rinse the chicken liver, pat dry and cut each piece into thirds.

3. Mix flour with spices and salt. Dip the pieces of liver in this mixture and set aside.

4. Chop the onion with fine feathers. Saute it in a separate skillet. Transfer the sautéed onions to a plate.

5. Put the breaded pieces of liver into a frying pan and fry in butter until half cooked.

6. Transfer the liver to a cast iron and pour in a little water. Add sautéed onions and mushrooms. Put out five minutes.

7. Peel the apple, cut into slices and place in the liver. Stir, add finely chopped garlic and salt. Simmer for another ten minutes over low heat.

Recipe 5. Stewed chicken liver in sour cream

Ingredients

bulb;

salt and spices;

800 g chicken liver;

one and a half tbsp. drinking water;

800 g chicken liver;

200 ml sour cream.

Cooking method

1. We wash the liver under the tap, clean it from bile and cut it in half.

2. Peel the onion, rinse and chop with fine feathers. We clean the carrots, wash and grind them with coarse shavings.

3. Put the onion in a preheated pan, fry it for five minutes, then put the carrot shavings on it and continue to fry until soft.

Recipe 6. Mexican braised chicken liver

Ingredients

a can of canned beans;

half a kilo of chicken liver;

allspice and red pepper, bay leaf and sea salt;

a pod of sweet pepper;

30 g tomato paste;

carrot;

rast. butter;

bulb.

Cooking method

1. Finely chop the peeled and washed onion. Fry it in hot oil until golden brown.

2. Peel and wash the carrots, chop them into coarse shavings. Place over the toasted onion and continue to fry until the carrots are soft.

Recipe 7. Stewed chicken liver in cheese sauce

Ingredients

300 g of processed cheese;

olive oil;

half a kilo of chicken liver;

two large onions;

salt and ground pepper;

100 ml of purified water.

Cooking method

1. Remove the husk from the onion, rinse it immediately and chop it finely with a sharp knife.

2. Flush the liver, place on a board and remove films, fluids and connective tissue. Transfer the prepared food to a plate.

3. Boil water and cool slightly.

4. Pour some oil into a skillet, heat it up and add chopped onion. Fry the onion, stirring with a wooden spatula, until transparent.

6. Pour hot water into a frying pan, stir, reduce heat to low and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.

Recipe 8. Stewed liver in soy sauce

Ingredients

80 ml olive oil;

half a kilo of chicken liver;

bulb;

sea salt and cinnamon;

60 ml soy sauce;

carrot.

Cooking method

1. We wash the chicken liver, cut off the films and veins. Cut in half. Put it in a deep bowl and fill it with soy sauce.

2. Peel the onion, rinse and chop with fine feathers. Peel the carrots, wash them, cut them in half lengthwise and cut them into thin slices.

Recipe 9. Stewed chicken liver in a spicy sauce

Ingredients

chicken liver - half a kilogram;

olive oil;

onions - 150 g;

salt - a pinch;

garlic - 2 teeth;

starch - 25 g;

paprika - 10 g.

sugar - 25 g;

soy sauce - 75 ml;

tomato paste - 30 g.

Cooking method

2. Rinse the peeled onion and chop finely.

3. In a bowl, combine the soy sauce, tomato paste and sugar. Dissolve this mixture in 100 ml of water.

Recipe 10. Stewed chicken liver in soy-honey sauce

Ingredients

25 g of natural honey;

1 kg of chicken liver;

250 g tomato sauce;

4 g garlic;

black pepper and table salt;