Chicken Livers
Description
Fresh, locally sourced chicken livers from animals raised with care. Smooth, rich texture and a deep, savory flavor with a slightly sweet finish. Perfect for quick sautés, pâtés, or added to stews and pasta. High in iron and vitamin A, these livers are best used within 1–2 days of purchase or frozen for longer storage.
Simple Sautéed Chicken Livers with Onions and Herbs Serves 2–3 | Ready in 20–25 minutes
Ingredients
1 lb (about 450 g) chicken livers, trimmed and rinsed
2 tbsp butter and/or olive oil (or 1 tbsp each)
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tbsp chopped fresh parsley
1/4 cup dry white wine or chicken stock (optional)
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
Crusty bread or steamed rice, for serving
Instructions
Prep the livers: Trim any connective tissue or greenish bits and pat the livers dry with paper towels. Season lightly with salt and pepper.
Caramelize the onions: Heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 10–12 minutes. Add the garlic in the last minute and cook until fragrant.
Sear the livers: Increase heat to medium-high. Push the onions to one side, add the remaining tablespoon of butter or oil, and add the livers in a single layer. Sear for 1.5–2 minutes per side until browned on the outside but still slightly pink in the center. Do not overcook — livers become dry and grainy if cooked through completely.
Deglaze and finish: If using, pour in the white wine or chicken stock and scrape up any browned bits from the pan. Add thyme and gently toss to coat; cook 1–2 minutes until sauce reduces slightly. Taste and adjust seasoning.
Serve: Sprinkle with chopped parsley and a squeeze of lemon. Serve immediately with crusty bread, over rice, or alongside mashed potatoes.
Chicken Livers
Description
Fresh, locally sourced chicken livers from animals raised with care. Smooth, rich texture and a deep, savory flavor with a slightly sweet finish. Perfect for quick sautés, pâtés, or added to stews and pasta. High in iron and vitamin A, these livers are best used within 1–2 days of purchase or frozen for longer storage.
Simple Sautéed Chicken Livers with Onions and Herbs Serves 2–3 | Ready in 20–25 minutes
Ingredients
1 lb (about 450 g) chicken livers, trimmed and rinsed
2 tbsp butter and/or olive oil (or 1 tbsp each)
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tbsp chopped fresh parsley
1/4 cup dry white wine or chicken stock (optional)
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
Crusty bread or steamed rice, for serving
Instructions
Prep the livers: Trim any connective tissue or greenish bits and pat the livers dry with paper towels. Season lightly with salt and pepper.
Caramelize the onions: Heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 10–12 minutes. Add the garlic in the last minute and cook until fragrant.
Sear the livers: Increase heat to medium-high. Push the onions to one side, add the remaining tablespoon of butter or oil, and add the livers in a single layer. Sear for 1.5–2 minutes per side until browned on the outside but still slightly pink in the center. Do not overcook — livers become dry and grainy if cooked through completely.
Deglaze and finish: If using, pour in the white wine or chicken stock and scrape up any browned bits from the pan. Add thyme and gently toss to coat; cook 1–2 minutes until sauce reduces slightly. Taste and adjust seasoning.
Serve: Sprinkle with chopped parsley and a squeeze of lemon. Serve immediately with crusty bread, over rice, or alongside mashed potatoes.
