Chicken liver with onions and carrots, fried in sour cream

Prepare and weigh out the required amount of ingredients.

Wash the liver, remove the films and ducts, wash again, no need to soak. Heat the oil in a frying pan and fry the liver over high heat without a lid until the color changes on all sides to seal the juice inside. This will take a few minutes (5).

While the liver is frying, chop the onion not too finely. In this dish, I prefer cutting rings no more than 5 mm high into quarters. Add the onion to the liver and fry the food over medium heat under the lid for 5 minutes, stirring occasionally.

At this time, chop the carrots into small sticks. I also make them no more than 5 mm thick / high and 3.5-4 cm long. After 5 minutes, add bay leaves (3 pcs) to the pan and immediately carrots. Stir and after about a minute, salt, pepper, you can add other favorite spices. Fry everything together over medium heat under the lid for another 5 minutes.

Remove bay leaf. Add sour cream to the products (I add a spoonful of sour milk (natural unsweetened yogurt), but this is not at all necessary, replace it with the same amount of sour cream), mix the ingredients well and simmer the dish over low heat under the lid for another 7-10 minutes. Stir if necessary, but nothing should burn. Serve the dish freshly cooked and hot, so it will be incomparably delicious! It goes well with mashed potatoes, boiled rice, buckwheat and stewed vegetables. Bon appetit!