Chicken liver in sour cream and mustard sauce
I often cook chicken liver for my family because it needs so little fuss: chop it, put it in the pan and dinner can be ready in 15 minutes. Today I am making it in a sauce. Serve it with rice, or better still, mashed potatoes.
Adjust servings in the full version
Peel the onion and cut into large half rings.
Heat some vegetable oil in a heavy-bottomed pot and add the onion and a little salt. Cook over medium to medium-high heat until translucent, or lightly golden if you prefer.
Cut the chicken liver into small pieces. Mine was frozen, so I let it thaw slightly and sliced across the block; the pieces came out just the right size.
Sprinkle the liver generously with flour and stir. So that all the pieces are coated in flour.
When the onion is ready, turn the heat to maximum and add the liver to it. Fry it quickly on all sides. The liver should become light on all sides.
The liver is now seared on the outside but still raw inside. Add the sour cream and a spoonful of mustard, stir and reduce the heat. Simmer gently for 15-20 minutes, without letting it boil vigorously, or the sour cream may split. For a thinner sauce, add a little warm boiled water, no more than half a glass.
That's basically all. All that's left to do is taste for salt. Add pepper, if desired, and bay leaf.