Recipe for chicken liver in wine sauce. Chicken liver with mushrooms in wine. Beef, lamb or pork liver stewed in sour cream

Chicken liver stewed in red wine turns out very tender and soft. Offal lovers should appreciate this dish. I highly recommend it! The taste is simply amazing, and it’s easy and quick to prepare. Well, let's get started!

To cook chicken liver in wine you will need:

chicken liver - 500 g;

onions - 1 pc.;

carrots - 1 pc.;

tomatoes - 3 pcs.;

semi-sweet red wine - 70 ml;

salt, spices - to taste;

vegetable oil for frying;

basil sprig for decoration.

Peel onions and carrots. Cut the onion into small half rings, and the carrots into small cubes or grate on a coarse grater. Fry the vegetables, stirring, in vegetable oil until lightly browned.

Wash the chicken liver thoroughly, cut off the veins and add to the pan with the vegetables along with wine, salt and spices. Simmer over low heat until the wine evaporates.

Pour boiling water over the tomatoes for 5-10 minutes, after which it will be very easy to remove the skin from the tomatoes and cut into small cubes. Add to the chicken liver and simmer over low heat, covered, for 10-15 minutes, stirring occasionally.

I really enjoyed serving the tender, soft wine-poached chicken livers with steamed rice, but you can choose the side dish to suit your tastes.

Bon appetit! Make yourself and your loved ones happy!

Along with the nutritional value of the liver, thanks to its special protein structure, it has a beneficial effect on the human body, in particular on the composition of the blood. Liver extract is an excellent healing agent and helps people suffering from anemia.

Chicken liver is a low-calorie product rich in vitamins A, B and C, iron, magnesium, phosphorus, iodine and selenium. In order for the chicken liver to retain maximum benefits during cooking and turn out juicy and tasty, it must be carefully inspected before purchasing.

How to choose the right liver.

When purchasing and choosing chicken liver, you must follow five rules:

the liver should have a brownish color with a cherry tint;
it should not have any stains or specks;
the presence of blood clots in the liver is not allowed;
the surface of the product should be smooth and shiny;
fresh liver has a fresh, sweetish smell.

Some nuances of cooking liver.

It is better to cook liver with foods that contain acid. Wine and vinegar will soften the liver and remove the specific smell, but unlike wine, vinegar will add acidity to the dish.

So that the result of cooking is a tasty and tender dish without a bitter aftertaste. Several rules must be followed:

You need to salt the liver at the very end of its preparation. If you salt the liver at the beginning of cooking or during the cooking process, then juice will begin to release from it and as a result we will get a dry and tough dish.
You need to fry the liver quickly. Long frying causes the liver to become tough. When frying, it should only be placed on a very well-heated frying pan and fry on each side for no more than a minute and a half. The less time we fry the liver, the more vitamins are retained in it.
To make the liver tender and without bitterness, you need to soak it in milk. If suddenly there is no milk in the house, and you really want to cook the liver, then you can cut it into portions and sprinkle each piece with baking soda, and let it stand for an hour and a half. All that remains is to rinse the pieces in water and start cooking. And if you soak the liver in cold milk for two or three hours, the resulting dish will be even tastier.
To make the liver soft when frying, you need to add sugar or honey based on two teaspoons of honey or sugar per kilogram of liver.
It is best to cut the liver into small pieces about one and a half centimeters thick.

So, we have looked at the nuances of preparation, now we can move on to recipes for preparing liver. And the first among them will be a dish for which I’m not quite at ease, this is...

Let's start cooking by thoroughly rinsing the chicken liver, peeling it off the film and washing it again. Cut the liver into medium-sized pieces, put them in a deep bowl, sprinkle with salt, pepper and seasonings, and put in the refrigerator for several hours. You can leave the liver overnight; this will not spoil the taste of the dish, but will make it even brighter and richer.

After this time, pour flour into a flat plate, roll the liver in this flour and fry it on both sides. We fry the liver in a frying pan with heated vegetable oil.

Fry the liver pieces on both sides over high heat, then add semi-sweet white wine.

Now we need to peel the onion, cut it into half rings and add it to our dish in the pan. Also add two tablespoons of dried and finely chopped garlic. Then chop the bell peppers and tomatoes and also add them to the pan with the liver. Add a little salt to our dish and simmer over low heat until the wine has completely evaporated, remembering to periodically stir the liver. When the dish is ready, sprinkle it with herbs and serve.

When cooking stewed liver in white wine, I often use another recipe. As a result, the liver turns out to be very tasty, tender and soft, like butter, and the taste of the liver will be slightly sour and have a subtle apple aroma. You just need to keep an eye on the liver and not overheat it, so that it doesn’t turn out tough and your work doesn’t go down the drain.

Chicken liver stewed in wine with apple.

To prepare this dish, we will need:

1 kg. chicken liver;
4 medium apples;
600-700 gr. white semi-sweet wine;
vegetable oil;
salt, pepper, paprika to taste.

First, wash our apples thoroughly, peel them, cut them into four parts, remove the core and grate them on a coarse grater.

Place the frying pan over medium heat, pour in the oil, add the apples and simmer for 10-15 minutes, stirring from time to time.

While the apples are stewing, let's prepare the liver. To do this, you need to rinse it thoroughly, remove the film, rinse again and cut into large pieces.

Now you need to add wine to the apples, turn on the stove to maximum heat and simmer until the wine has evaporated by half. After this, put the chicken liver in a frying pan and, stirring constantly, fry until the liver turns white. Now it's time to add salt, ground black pepper and a little paprika to give it a delicious reddish hue.

If suddenly all the water has evaporated, then at this stage you can add a little boiling water, then cover with a lid and simmer on the lowest heat for about 10 minutes. Then turn off the stove, but for now let the dish sit under the lid for about five minutes.

Now open the lid, put it on plates and enjoy the amazing taste of this dish. And as a side dish, mashed potatoes go very well with it.

Further, so that you don’t think that this article only talks about cooking chicken liver, I bring to your attention, dear chefs, dishes made from other types of liver. And our next recipe will be -

Beef liver stewed in wine in the microwave.

To prepare this dish we will need:

beef liver 600 gr;
2 large onions;
2-3 cloves of garlic;
2 cups (450 ml.) milk;
3-4 tbsp. spoons of vegetable oil;
a glass (200ml) of dry white wine;
about 50 gr. breadcrumbs;
a few black peppercorns;
salt, red pepper, cumin to taste.

Before cooking, the liver must be carefully prepared. To do this, it is thoroughly washed and cleared of film. To make this task easier for yourself, you can scald the liver with boiling water or immerse it in hot water for 30 seconds and then rinse it with cold water. After this, the film is very easy to remove by prying it off with a knife.

Now the liver needs to be cut into small pieces and soaked in milk for 30-40 minutes. After the time has passed, take out the liver pieces, blot them with a paper towel and place them in a deep pan. Then add water so that the pieces are completely submerged, add wine and black peppercorns and microwave at maximum power for about nine minutes.

At this time, let's prepare the vegetables. We need to peel the garlic and onions, chop them finely, place them in a microwave-safe dish, pre-greased with vegetable oil.

We take the liver out of the microwave oven, pour all the liquid from the mold into a separate bowl.

Pour some water into the vegetables and let them simmer at maximum power for about two minutes. Then add red pepper to the onion and garlic, sprinkle with cumin, cinnamon and finely chopped parsley and let it simmer again for about a couple of minutes.

Chicken liver stewed in a slow cooker.

We need very few ingredients for this dish.:

chicken liver - 1 kg;
two heads of onions;
three medium carrots;
vegetable oil;
salt and black pepper to taste.

Peel the onion and cut it into small cubes. Wash the carrots, peel them and grate them on a coarse grater. Place vegetables in a slow cooker, add just a little vegetable oil and set to “Stew” mode for 30 minutes.

In principle, you can do without vegetable oil, but I still add a little. Fry the onions and carrots with the multicooker lid open for about 8-10 minutes.

At this time, prepare the chicken liver, wash it, cut out all excess, cut into small pieces and add to the vegetables in the slow cooker, close the lid and go about your business.

After 10-15 minutes, you still need to check the condition of the liver and mix it. After this, we wait for the end of the program and enjoy the delicate taste of our dish.

From the leftover liver, you can make a very tasty pate. To do this, beat the liver with butter in a blender. Since I don't really like butter, I like the ratio of 70% liver and 30% butter best. Spread the resulting mass onto bread.

Beef, lamb or pork liver stewed in sour cream.

To prepare we will need:

pork liver (beef, lamb) - 500 gr.
0.5 tbsp. sour cream;
2 tbsp. vegetable oil;
1 onion;
1 tbsp. meat broth or boiled water;
salt, pepper to taste.

Before cooking, prepare the liver in the same way as described in the other recipes above. Then cut the liver into slices,

salt and pepper.

Pour vegetable oil into a frying pan and place on the stove to heat up.

Roll the liver pieces in flour and fry on both sides until golden brown and put in a saucepan along with the juice.

Finely chop the onion, fry in vegetable oil and add to the liver. We also add sour cream and one glass of meat broth or boiled water. Close everything with a lid, put on low heat and simmer for 30 minutes to an hour.

Required ingredients:

1 kg chicken liver;
2 onions;
3 eggs;
2 tablespoons of sour cream of any fat content;
about 4 tablespoons of flour;
vegetable oil;
salt and pepper to taste.

We grind the liver, previously washed and cut into small pieces, in a meat grinder. Then we peel the onion, cut it into four parts, pass it through a meat grinder and add it to the liver. Break the eggs into a separate bowl, beat with a whisk until foam forms and add to the liver.

You don’t have to beat the eggs, but immediately break them and add them to the liver; this won’t really affect the taste, but with beaten eggs the pancakes don’t turn out flat and airy. Add sour cream and flour, mix thoroughly until smooth and season with salt and ground pepper.

Place a frying pan on the stove and heat the vegetable oil thoroughly. After this, reduce the heat and spread the resulting mass. The most convenient way to do this is with a tablespoon.

Bake the pancakes over medium heat until golden brown on both sides.

I also have another very interesting one in my arsenal. beef liver recipe, about which I have heard many praises, but I have not yet had a chance to try it.

So, for 1 kilogram of beef liver we need:

1 glass of dry white wine;
half a glass of cream (25-30% fat);
24 grapes, seeded and cut in half;
65 gr. butter;
6-7 tablespoons of olive oil;
Wheat flour;
dill and basil;
salt, ground pepper to taste.

Wash the liver, remove the film and remove all excess. Cut into small pieces, place in a deep bowl and fill with a mixture of cream, wine and a small amount of finely chopped basil.

Let the resulting mass marinate in the refrigerator for about an hour. During this time, we should take the liver out of the refrigerator about four times and shake it so that it marinates evenly.

After the time has passed, remove the liver pieces from the marinade and let it drain, place the pieces on a plate and sprinkle with salt and ground black pepper to taste. Then, for about one and a half minutes on each side, roll each piece of liver in flour several times and fry it in a preheated frying pan with olive oil.

Turn off the stove, let our dish cool a little and add butter and dill, mix everything thoroughly.

Serve the dish to the table, pouring the resulting sauce and sprinkling with herbs.

Bon appetit everyone!

Chicken liver with mushrooms in red wine is a dish of French cuisine. To see how tasty it is you need to cook it. It's not just tasty, but very tasty. And also very simple and fast. There is no shame in serving such a dish to guests.

We will need the following products: chicken liver, champignons, onions, butter, vegetable oil, red table wine, tomato paste, salt, sugar, garlic, flour, tomatoes, herbs.

Peel the onions, wash them and chop them finely. Place butter and chopped onion in a frying pan. Fry over low heat until glassy.

We clean the champignons, wash them and cut them as desired. Add to the onion and simmer until the liquid evaporates.

Wash the chicken liver, remove fat and ducts, cut into two or three parts. Dip each piece in flour and simmer, covered, over low heat until tender.

If you want the dish to be truly French, then you need to use olive oil. Salt the liver to taste. To ensure that the liver is stewed and not fried, you need to add just a little water.

While the liver is stewing, prepare the sauce in a separate pan. Pour red table wine, add tomato paste and cut one large tomato. Salt and add sugar to taste.

Add 100-150 milliliters of water to the sauce, mix and cook for 7-10 minutes. Place chicken liver, mushrooms and onions in a deep frying pan or saucepan and pour in the sauce.

Cook the liver with mushrooms, onions and wine sauce for another 10 minutes and turn off. Taste and add salt or sugar if necessary. The sauce should be sweet and sour. Chop the garlic and herbs and put them in our dish.

Chicken liver with champignons in red wine is ready.

Serve for lunch as a second course or on a holiday table as a main course. Any side dish will suit. Very tasty with fresh bread.

Chicken liver stewed with mushrooms in red wine is an amazingly tasty and aromatic dish that would be appropriate on a holiday table. It is very simple and quite quick to prepare. But the result exceeds all expectations. The main secret ingredient of this recipe is red wine.

Choose a semi-sweet wine with a distinct fruity or floral aroma. It will perfectly highlight the rich taste of the liver and make the mushrooms spicy. It is better not to add a lot of spices to this dish; a little paprika and hot pepper will be enough.

Ingredients:

600 g chicken liver
300 g champignons
1 onion
100 ml red wine
4 tbsp. l. vegetable oil
salt to taste
0.5 tsp. sweet paprika
0.5 tsp. black hot pepper

How to cook chicken liver stewed with mushrooms in red wine:

Peel the onion head. Rinse under running water and cut the quarter into rings.

Let's wash the champignons. We clean the mushroom caps and cut off the base at the stems. Cut the champignons into slices of medium thickness so that they retain their shape well after frying.

Fry the onion in half the refined sunflower oil until transparent.

Then add slices of mushrooms to it, as required by the recipe for chicken liver stewed with mushrooms in red wine.

Stir and continue frying the ingredients together. When the mushrooms are fried and the liquid released from them has completely evaporated, pour red wine into the pan.

Add salt and spices and continue to simmer the ingredients together until the alcohol evaporates.

Then transfer the fried mushrooms and onions to a separate bowl.

Wash the liver, peel it and cut it into medium-sized pieces.

Pour the remaining vegetable oil into the frying pan. Let's let it warm up properly. Pour the chicken liver into it and, stirring, fry it until cooked.

Return the champignons and onions stewed in wine to the pan. Stir and continue cooking the chicken liver stewed with mushrooms in red wine for a few more minutes.

The dish can be served on its own or with a side dish of fluffy rice or vegetable puree.

Chicken liver stewed in red wine

I know that not everyone likes liver, even though it is healthy. I’m not a fan of liver either, but I had to try it several times and I liked the dish (admittedly, a little, but because I just don’t like liver). I asked how it was prepared and they said they added wine. Therefore, when I saw this recipe on the website: jrati.ru, I decided to offer it to you too. Maybe you would like to prepare this recipe for this dish.

Ingredients:

- chicken liver - 500 g

- carrots - 2 pcs.

- onion - 2 pcs.

- tomatoes - 2 pcs.

- salt - to taste

- black pepper - to taste

- semi-sweet red wine - 50 ml

- vegetable oil - for frying

Preparation:

Peel the carrots, cut into cubes and fry in vegetable oil until golden brown.