Delicate oven baked chicken liver with potatoes and mushrooms in pots. Delicious dinner that will be difficult to resist.
Cooking time 1 hour
Chicken liver 300 g
Champignons 150 g
Potatoes 3-4 pcs
Carrot 1 pc
Onion 1 pc
Sour cream 50 g
Vegetable oil 2-3 tbsp. l.
Salt to taste
Pepper to taste
Peel the onions and carrots, chop the onions finely, and cut the carrots into cubes.
Rinse the liver, dry and cut into pieces.
Fry onions and carrots in a pan with vegetable oil for 1-2 minutes.
Add liver and cook for 4-5 minutes, stirring occasionally.
Add sliced mushrooms, season with salt and pepper.
Peel and dice the potatoes.
Arrange the potatoes in pots and add a little salt.
Add 2 tablespoons of sour cream to each pot.
Place the liver and vegetables on top.
Add 2 more tablespoons of sour cream on top.
Close with lids and put in the oven for 35-40 minutes at 180 degrees C.
Add herbs to taste before serving.
The chicken liver is ready in the oven. Can be served at the table.