Ingredients: – 1 kg of chicken liver; – 500 g of sour cream; – 400 g of onions; – 2 tbsp. flour; – 2 tbsp. bread crumbs; – 1/4 tsp. + a pinch of ground black pepper; – 1,5 tsp. salt; – vegetable oil.
Flush the liver, drain all liquid, remove films and ducts. Peel the onions and cut them into quarters. Heat vegetable oil and fry the onion in it until transparent and soft over medium heat. It should only begin to gild, but not brown. Place it in a bowl. Pour more oil into the pan and increase the heat to high.
Pour the flour into the chicken liver and stir until all pieces are covered with flour powder. Transfer them to a hot skillet and fry, stirring constantly and quickly with a wooden spatula, for 7 minutes. They should have a crispy crust, but remain moist on the inside. Season them with 1 tsp. salt and 1/4 tsp. black pepper.
Grease a heat-resistant dish with vegetable oil and spread the semi-finished offal in it, scatter fried onions on top. Put the frying pan where the liver was on the fire, pour in the sour cream, salt and pepper with the remaining spices. Heat the sauce for 5-7 minutes, stirring constantly with a spatula. Pour it into the mold on top of the food already in there. Sprinkle everything with breadcrumbs and place in an oven preheated to 220 ° C for cooking for 20 minutes.