Chicken Livers with Onion Recipe
Introduction
Chicken livers with onion is a simple, flavorful dish that brings together tender livers and sweet, soft onions. It’s a quick meal perfect for any time you want something comforting and rich without fuss.
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. Sautée 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. Cut larger pieces to ensure all are roughly the same size. Coat the livers evenly in flour.
- Step 3: Add the remaining butter to the pan and increase heat to medium-high. Add the floured livers and turn them frequently to cook evenly. The liver will release a reddish liquid—continue cooking until this liquid evaporates and the livers are cooked through. Check by cutting a thick piece in half.
- Step 4: Once fully cooked, remove from heat. Serve immediately with a sprinkle of salt flakes on top.
Tips & Variations
- Use fresh chicken livers and avoid overcooking to keep them tender and flavorful.
- For extra richness, add a splash of cream or a dash of brandy at the end of cooking.
- Serve with crusty bread or creamy mashed potatoes to soak up the delicious juices.
Storage
Store 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. Avoid microwaving as it may make them tough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken livers for this recipe?
Yes, but make sure to thaw them fully and pat dry before cooking to prevent excess moisture, which can affect the texture.
How do I know when the chicken livers are cooked properly?
Cook until the reddish liquid released by the liver evaporates and it no longer appears raw inside. Cutting a thick piece in half to check is the best way to be sure.
PrintChicken Livers with Onion Recipe
A classic and simple recipe featuring tender chicken livers sautéed with sweet onions and butter, coated in flour for a light crust and finished with a sprinkle of salt flakes. Perfect as a rich appetizer or a savory main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: European
- Diet: Halal
Ingredients
Chicken Livers
- 450 g fresh chicken liver
- 5 tbsp flour
- salt flakes, to taste
Onion & Butter
- 1 yellow onion
- 60 g butter
- 20 ml water
Instructions
- Prepare the onions: Melt one third of the butter in a skillet over medium heat. Chop the yellow onion finely and add it to the pan. Sauté the onion until it becomes soft and translucent, about 3 minutes. Lower the heat to medium-low, add the water, then cover the pan and allow the onion to swell and soften further.
- Prepare the chicken livers: While the onions are cooking, trim any spleens or connective tissue from the chicken livers. Cut larger pieces into smaller, evenly sized chunks to ensure uniform cooking. Coat all the chicken liver pieces evenly with the flour.
- Cook the chicken livers: Add the remaining butter to the skillet with the onions, increase the heat to medium-high, then add the floured chicken livers to the pan. Continuously turn the livers to ensure even cooking on all sides. The liver will release a reddish liquid initially – cook until this liquid evaporates and the liver pieces no longer bleed. To check doneness, cut into one of the thickest pieces; it should be fully cooked through and slightly firm.
- Serve: Once cooked, remove the skillet from the heat. Serve the chicken livers hot with a generous sprinkle of salt flakes on top to enhance the flavor.
Notes
- Be careful not to overcook the livers; they should remain tender but fully cooked to avoid a gritty texture.
- Sifting the flour before coating helps avoid clumps and ensures an even crust.
- You can serve these livers with crusty bread or steamed vegetables for a complete meal.
- Using fresh chicken livers improves the texture and flavor significantly.
- If you prefer, white wine can replace water for added flavor during the onion sweating step.
Keywords: chicken livers, sautéed chicken liver, classic liver recipe, liver with onions, easy chicken liver dish
