Chicken liver gives this dish protein, vitamin A, B12, and iron, while sour cream and duck fat make the texture softer and more satisfying. The flavor stays rich but not heavy when the liver is only briefly braised at the end.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: frying.
Slice the onion (120 g) into thin half-rings or a small dice. Heat duck fat (50 g) in a skillet and cook the onion for 3-4 minutes over medium heat until it softens and starts turning lightly golden at the edges.
Add chicken liver (500 g), season with salt, and fry for about 2 minutes more, stirring gently so the pieces seal on the outside without drying out. Stir in 30% sour cream (50 g), lower the heat, and cover the pan.
Braise for 5 more minutes until the liver is just cooked through. Take the pan off the heat as soon as the centers are no longer raw so the liver stays tender and the sauce remains creamy.
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