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 is very tender and soft. Offal lovers should appreciate this dish. I highly recommend! The taste is simply amazing, and it is prepared simply and quickly. Well, let's get started!

To cook chicken liver in wine you will need:

chicken liver - 500 g;

onion - 1 pc.;

carrots - 1 pc.;

tomatoes - 3 pcs.;

semi-sweet red wine - 70 ml;

salt, spices - to taste;

vegetable oil for frying;

sprig of basil for garnish

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 vegetables along with wine, salt and spices. Simmer over low heat until the wine has evaporated.

Pour the tomatoes with boiling water 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 under the lid for 10-15 minutes, stirring occasionally.

I really enjoyed serving tender, soft chicken livers cooked in wine with boiled rice, but you can choose the garnish of your choice.

Enjoy your meal! Please yourself and your loved ones!

Along with the nutritional value of the liver, due 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 examined before purchase.

How to choose the right liver.

When buying and choosing chicken liver, you must be guided by five rules:

the liver should have a brownish color with a cherry tint;
it should not have any spots and specks;
blood clots are not allowed in the liver;
the surface of the product must be smooth and shiny;
fresh liver has a fresh sweet smell.

Some nuances of liver preparation.

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

To ensure that the result of cooking is a tasty and tender dish without a bitter aftertaste. several rules must be observed:

You need to salt the liver at the very end of its preparation. If you salt the liver at the beginning of cooking or in the process, then juice will begin to stand out from it and as a result we will get a dry and tough dish.
You need to fry the liver quickly. From a long frying, the liver becomes tough. When frying, it should be laid out only on a very well-heated pan and fry on each side for no more than one and a half minutes. The less time we fry the liver, the more vitamins are stored in it.
To make the liver tender and without bitterness, it must be soaked in milk. If suddenly there was 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. It remains only to rinse the pieces in water and start cooking. And if you keep the liver in cold milk for two or three hours, then the resulting dish will be even tastier.
To make the liver soft when frying, you need to add sugar or honey based on the calculation of 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 considered the nuances of cooking, now you can move on to the recipes for cooking the liver. And the first among them will be a dish for which I do not quite evenly breathe, this is-

Let's start cooking by thoroughly washing the chicken liver, cleaning it from 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 at all, 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 roast the liver in a frying pan with heated vegetable oil.

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

Now we need to peel the onion, cut it into half rings and add to our dish in the pan. Also add two tablespoons of dried and finely chopped garlic. Then chop the bell pepper and tomatoes, and also add to the pan to the liver. We add a little salt to our dish and simmer over low heat until the wine has completely evaporated, not forgetting 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 with a slight sourness and a delicate apple flavor. It is only necessary to monitor the liver and not overexpose it on fire so that it does not turn out tough and your work does not go down the drain.

Chicken liver stewed in wine with an apple.

To prepare this dish, we need:

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

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

We put the pan on medium heat, pour in the oil, spread the apples and simmer them for 10-15 minutes, stirring from time to time.

While the apples are stewing, let's prepare the liver. To do this, it must be thoroughly washed, cleaned of the film, rinsed 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 that, put the chicken liver in the pan and stir constantly, fry until the liver turns white. Now it's time to add salt, ground black pepper and a little paprika for a delicious reddish tint.

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 slowest fire for about 10 minutes. Then turn off the stove, but leave the dish for five minutes under the lid.

And now we 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 do not think that this article only talks about cooking chicken liver, I bring to your attention, dear chefs, dishes 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 heads of onions;
2-3 cloves of garlic;
2 cups (450 ml) milk
3-4 st. tablespoons of vegetable oil;
a glass (200 ml) of dry white wine;
about 50 gr. breadcrumbs;
a few peas of black pepper;
salt, red pepper, cumin to taste.

Before cooking, the liver must be carefully prepared. To do this, it is thoroughly washed and cleaned of the film. In order to facilitate this task for yourself, the liver can be scalded with boiling water or lowered into hot water for 30 seconds, and then poured over with cold water. After that, the film is very easy to remove by prying with a knife.

Now the liver should be cut into small pieces and soaked in milk for 30-40 minutes. After the time has elapsed, we take out the pieces of the liver, blot with a paper towel and put them in a deep form. Then we add water so that the pieces are completely in the water, add wine and black peppercorns and put in the microwave at maximum power for about nine minutes.

At this time, we will prepare the vegetables. We need to peel the garlic and onion, finely chop, put in a microwave oven dish, previously greased with vegetable oil.

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

Pour a little water into the vegetables and send them to stew 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 again set to stew 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. My carrots, peel and three on a coarse grater. We spread the vegetables in the slow cooker, add quite a bit of vegetable oil and set it to the "Extinguishing" 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, we will prepare the chicken liver, wash it, cut out all the excess, cut it into small pieces and add it to the vegetables in the slow cooker, close the lid and go about our business.

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

From the remains of the liver, you can cook a very tasty pate. To do this, beat the liver with a blender with butter. Since I don't really like butter, I like the ratio of 70% liver and 30% butter the most. The resulting mass is spread on bread.

Beef, lamb or pork liver stewed in sour cream.

For cooking we need:

pork liver (beef, lamb) - 500 gr.
0.5 st. sour cream;
2 tbsp vegetable oil;
1 head of onion;
1 st. 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 heat up on the stove.

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. 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 of chicken liver;
2 heads of 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 scroll the liver in a meat grinder, previously washed and cut into small pieces. Then we clean the onion, cut it into four parts, pass through a meat grinder and add to the liver. Break the eggs into a separate bowl, beat with a whisk until foamy and add to the liver.

You can not beat the eggs, but immediately break them and add them to the liver, this will not particularly affect the taste, but with beaten eggs, the pancakes are not flat and airy. Add sour cream and flour, mix well until smooth and season with salt and ground pepper.

We put a frying pan on the stove and heat the vegetable oil well. After that, we reduce the fire and lay out the resulting mass. It is most convenient to do this with a tablespoon.

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

Also in my arsenal there is another very interesting beef liver recipe, about which I heard a lot of laudatory reviews, but I have not had a chance to taste it yet.

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, pitted and cut in half
65 gr. butter;
6-7 tablespoons of olive oil;
Wheat flour;
dill and basil;
salt, ground pepper to taste.

My liver, remove the film and remove all unnecessary. Cut into small pieces, put in a deep bowl and pour a mixture of cream, wine and a small amount of finely chopped basil.

Put the resulting mass to 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, we take out the pieces of the liver from the marinade and let it drain, put the pieces on a plate and sprinkle with salt and black pepper to taste. Then, about a minute and a half on each side, roll each piece of liver in flour several times and fry it in a preheated pan with olive oil.

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

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

Bon appetit everyone!

Chicken liver with mushrooms in red wine - a dish of French cuisine. To see how delicious it is, you need to cook it. It's not just delicious, it's very tasty. And also very simple and fast. Such a dish is not ashamed to serve guests.

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

Peel the onion, wash and finely chop. Put butter and chopped onion in the pan. Fry over low heat until glassy.

We clean the mushrooms, wash and cut arbitrarily. Add to the onion and simmer until the liquid has evaporated.

My chicken liver, remove fat and ducts, cut into two or three parts. Roll each piece in flour and simmer under a lid over low heat until tender.

If you want the dish to be truly French, then you need to take olive oil. Salt the liver to taste. In order for the liver to be stewed, and not fried, you need to add quite a bit of water.

While the liver is stewing, prepare the sauce in a separate pan. Pour red table wine, put 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. Put the chicken liver, mushrooms with onions in a deep frying pan or stewpan and pour over the sauce.

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

Chicken liver with champignons in red wine is ready.

We serve for lunch as a second course or on the festive table, as a hot dish. Any garnish will do. Very tasty with fresh bread.

Chicken liver stewed with mushrooms in red wine is a surprisingly tasty and fragrant dish that will be appropriate on the festive table. Cooking it is very simple and fast enough. But the result exceeds all expectations. The main secret ingredient in this recipe is red wine.

Choose a semi-sweet wine with a pronounced fruity or floral aroma. It perfectly sets off the rich taste of the liver and makes 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:

We clean the head of the onion from the husk. Rinse under running water and cut a quarter into rings.

Wash the mushrooms. We clean the mushroom caps, cut off the base at the legs. We cut the mushrooms into slices of medium thickness so that they retain their shape well after frying.

In half of the refined sunflower oil, fry the onion 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 to fry 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 has evaporated.

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

Wash the liver, peel and cut into pieces of medium size.

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

Return the champignons stewed in wine with onions to the pan. Stir and continue cooking 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 their crumbly rice or vegetable puree.

Chicken liver stewed in red wine

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

Ingredients:

- chicken liver - 500 g

- carrots - 2 pcs.

- bow - 2 pcs.

- tomatoes - 2 pcs.

- salt - to taste

- black pepper - to taste

- semi-sweet red wine - 50 ml

- vegetable oil - for frying

Cooking:

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