Chicken liver stroganoff in Greek yogurt
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 12
Calories 275, total fat 13 G., saturated fats 5 G., proteins 13 G., carbohydrates 24 G., fiber 1 G., cholesterol 170 mg, sodium 362 mg, sugar 2 G.
Serving size: 1 of 12
Calories 275, total fat 13 G., saturated fats 5 G., proteins 13 G., carbohydrates 24 G., fiber 1 G., cholesterol 170 mg, sodium 362 mg, sugar 2 G.
If you're looking for a chicken liver dish that really showcases its flavor, this recipe won't disappoint. The chicken livers are simmered in a Greek yogurt sauce with mushrooms and onions, preserving their tenderness and juiciness. Serve over boiled egg noodles and sprinkle with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of vegetable oil
- 450 g of washed chicken liver (about 2 cups)
- 5 tablespoons unsalted butter
- 220 g cremini mushrooms, cut into strips about 0.3 cm thick (about 4 cups)
- 1 small red onion, diced into 1cm cubes (about 1 cup)
- 1/4 cup cognac or dry sherry
- 1 cup chicken broth
- 1 cup whole milk Greek yogurt
- 350 g wide egg noodles
- 1/4 cup fresh parsley leaves, coarsely chopped
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Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan and add salt (it should taste like sea water).
- Meanwhile, heat vegetable oil in a large straight-sided skillet over medium heat until shimmering. Season the chicken livers generously with salt and black pepper. Add the chicken livers to the hot oil and fry on both sides, about 3 minutes per batch. Transfer the fried livers to a plate.
- Once all the livers are browned, add 2 tablespoons of butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add another 2 tablespoons of butter and the onion, season with salt and pepper, and cook until slightly softened and lightly browned, 3-5 minutes. Remove the pan from the heat and carefully pour in the cognac. Stir, return the pan to the heat, and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3-5 minutes.
- Meanwhile, cut the fried liver into 1 cm strips.
- Reduce heat to medium, stir the yogurt into the sauce, and season with salt and pepper. Then add the liver and stir to distribute evenly. Simmer over low heat until the liver reaches your desired doneness, 3-5 minutes for medium-rare. Season with salt and pepper to taste.
- While the liver is simmering in the sauce, cook the egg noodles in boiling water until al dente, 5-8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half the parsley. Season with salt and pepper to taste.
- To serve, divide the egg noodles into 4-6 deep bowls and top with the chicken livers and sauce. Sprinkle with the remaining parsley. Or serve the beef stroganoff family-style on a large platter.
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