Chicken Livers with Onion Recipe
Introduction
Chicken livers with onion is a simple, savory dish that highlights tender liver cooked to perfection with sweet, soft onions. This recipe is quick to prepare and makes a comforting meal or appetizer.
Ingredients
- 450 g fresh chicken liver
- 5 tbsp flour
- 1 yellow onion
- 60 g butter
- 20 ml water
- Salt flakes
Instructions
- Step 1: Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sauté the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
- Step 2: Meanwhile, prepare the chicken livers by trimming off any spleens if present. Cut larger pieces so all livers are about the same size. Coat each piece evenly in flour.
- Step 3: Add the remaining butter to the pan with the onions. Increase the heat to medium-high and add the floured chicken livers. Turn the pieces often to cook evenly. The liver will release a reddish liquid; cook until this liquid evaporates and the livers are no longer bleeding.
- Step 4: Check doneness by cutting one of the thickest pieces in half—it should be cooked through. Remove from heat and serve immediately, sprinkled with salt flakes.
Tips & Variations
- For extra flavor, add a splash of white wine or a pinch of fresh thyme while cooking the onions.
- Serve with crusty bread or over creamy mashed potatoes for a satisfying meal.
- If you prefer milder flavor, soak the livers in milk for 30 minutes before cooking to reduce bitterness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the livers. This dish is best enjoyed fresh but can be kept warm for a short time before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken livers for this recipe?
Yes, but thaw them completely and pat dry before coating in flour to ensure they cook evenly and achieve the best texture.
How do I know when chicken livers are fully cooked?
Cook until the reddish liquid they release has evaporated and the inside color is no longer raw or bloody. Cutting one thick piece in half to check can help confirm doneness without overcooking.
PrintChicken Livers with Onion Recipe
A simple and flavorful recipe for sautéed chicken livers with caramelized onions, cooked in butter and seasoned with salt flakes. This dish offers a rich and tender texture with a savory taste, perfect as an appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 3 to 4 1x
- Category: Main Dish
- Method: Frying
- Cuisine: European
Ingredients
Chicken Livers
- 450 g fresh chicken liver
- 5 tbsp flour
- Salt flakes, to taste
Onion and Butter Sauce
- 1 yellow onion
- 60 g butter
- 20 ml water
Instructions
- Prepare the Onions: Melt one third (about 20 g) of the butter in a skillet over medium heat. Peel and finely chop the yellow onion, then add it to the pan. Sauté the onion until it becomes soft and translucent, approximately 3 minutes.
- Swelling the Onions: Lower the heat to medium-low, add 20 ml of water to the skillet, and cover the pan. Let the onions swell gently to enhance sweetness and tenderness.
- Prepare the Chicken Livers: While the onions are cooking, trim any spleens or connective tissue from the chicken livers. Cut larger pieces to ensure uniform size for even cooking. Then coat all pieces thoroughly with 5 tablespoons of flour.
- Cook the Chicken Livers: Add the remaining two-thirds of the butter (approximately 40 g) to the skillet with onions. Increase the heat to medium-high and add the floured chicken livers to the pan. Stir and turn the livers frequently to ensure even cooking. The liver will release reddish liquid; continue cooking until this liquid evaporates and the livers are fully cooked. Cut a thicker piece to check for doneness—it should no longer be pink inside.
- Finish and Serve: Once the chicken livers are cooked through, remove the skillet from heat. Serve immediately with a sprinkle of salt flakes on top for added flavor.
Notes
- Ensure the chicken livers are fresh and trimmed of any connective tissue or spleens for the best texture.
- Turning the livers frequently prevents them from drying out and helps cook them evenly.
- Cooking times may vary slightly depending on liver size; always check for doneness by cutting into the thickest piece.
- This dish is best served hot and fresh.
Keywords: chicken livers recipe, sautéed chicken liver, liver with onions, easy liver dish
