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Chicken Livers and Sour Cream Stroganoff

January 16, 2012

Ah, the dreaded “chicken livers”.  Well this ingredient seems to be in the categories of “love it” or “hate it”.  This is one of my mother’s recipes which I make all the time, so rich, sweet, delicate and of course truly comforting on a cold night.  I never did enjoy this dish as a young child but I do believe your palette does change, fortunately mine changed when I was a teenager and decided I liked everything, some things more than others.


Chicken Livers and Sour Cream Stroganoff


  • 1 lb. Chicken Livers (rinsed and trimmed)
  • 3-4 T. Olive Oil
  • 1 1/2 C. Chopped Onion
  • 1 T. Paprika
  • 1/3 C. Dry Sherry
  • 1 1/2 C. Sour Cream
  • Salt and Freshly Ground Pepper
  • 1 Pkg. (12 oz.) Egg Noodles
  • Additional Sour Cream (for garnish)
  • Fresh Chives (chopped for garnish)


  1. Heat the oil in a large pan and add the onions, cook until tender (about 5 minutes)
  2. Heat a large pot of salted water and when boiling add the noodles (cook about 8 minutes); remove noodles when ready and drain
  3. Add the chicken livers, paprika, salt and pepper to the onions and cook for about 8-10 minutes (nicely browned on the outside, pink on the inside)
  4. Remove the pan from the heat and gently stir in the sherry and then the sour cream until blended
  5. Plate the noodles on a warmed plate and add the chicken liver mixture over the top; garnish with sour cream and chives


(Serves 4)

Recipe from Betty Cheney

2 Comments leave one →
  1. January 18, 2012 20:22

    I love you too! I think this is a good one to try if you are in the “hate” group. Take a taste and if you are not a convert/try it with eggs on my site. I will take a look at Bartolini Kitchens/thank you for the recommendation!

  2. January 16, 2012 21:02

    I need to suck it up and give these a try because they’re cheap and you’re the second blogger I love who has made something with these. (The other is John over at from the Bartolini Kitchens.)

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