Remember those comforting meals from your childhood? This simple dish of chicken livers with onion, sizzling in a skillet with just a handful of ingredients, is the kind of food that brings back fond memories. For me, it's a taste of childhood, and I'm excited to share this easy recipe with you. In just 20 minutes, you can have a delicious and budget-friendly dinner on the table.
Ever had those nights where you crave something tasty but don't want to spend hours in the kitchen? Yeah, me too. That's where this chicken livers with onion recipe comes in. It's super simple, like something your grandma might have whipped up, but seriously good.
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Turns out, frying up liver with some onions is a trick people have been using forever in tons of different cultures. Guess it's just one of those classic combos that always works! And honestly, the simplicity is part of the charm. No fancy stuff, just good food, fast.
Ingredients
This recipe keeps things simple with just a handful of everyday ingredients:
- 800 g Chicken Livers: The star of the show! They're packed with flavour and cook up quickly.
- Two Onions: These add a touch of sweetness and create a delicious sauce as they caramelize in the pan.
- Butter & Sunflower Oil: The combo gives us richness and a high smoke point for frying.
- Salt, Pepper, Marjoram: Simple seasonings that enhance the flavours of the livers and onions.
That's it! No fancy stuff, just good quality ingredients that let the natural flavours shine through.
How to Make the Sauteed Chicken Livers With Onion?
Preparing the Ingredients
In our family, I cook liver pretty often. It could be pork, like my fried pork liver recipe, beef, turkey (turkey liver pate) or chicken – we like them all! Chicken livers are a real hit with the kids, though. And while fancy goose liver (foie gras) can be pricey, chicken livers are super affordable. You can find them at most grocery stores and butcher shops.
I bought 800g of chicken livers, which I first washed and squeezed thoroughly. I then cut them into smaller pieces (cutting each large liver into 2 or 3 pieces). Don't cut them too small, as they'll shrink when fried.
I also need 2 medium-sized onions, which I peeled and sliced into julienne strips (thin, matchstick-like strips), about ¼ inch thick.
Sautee the Chicken Livers
In a large saucepan, melt two tablespoons of butter with two tablespoons of sunflower oil. (My grandmother used to make this with pork lard instead of butter, and it was delicious!) Once the butter is melted, add the livers and sauté over medium heat. Then, reduce the heat to low, cover the skillet, and continue cooking.
Cook over low heat for about 10 minutes, stirring occasionally and making sure the livers don't fry too quickly. As they cook, the colour will change from a deep red to a more brownish-pink.
Seasoning
Now it's time to season! I'm using 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of dried marjoram. Marjoram is one of my favourites – it adds such a lovely flavour.
Add the Onions
After 1-2 minutes, it's time to add the sliced onions and a drizzle more oil, if needed. Cover the saucepan and sauté until the onions are softened and lightly browned.
And that's it! This is my delicious sautéed chicken livers with onion recipe, perfect served with creamy mashed potatoes (or your favorite side dish). Give it a try, and let me know what you think in the comments below!
Variations
This recipe is a great base to build some variations. Here are some ideas to get you started:
- Herbs & Spices: Experiment with different herbs and spices. Garlic, thyme, rosemary, sage, paprika, or a pinch of red pepper flakes would all add interesting dimensions.
- Wine or Brandy: A splash of dry white wine, sherry, or brandy added towards the end of cooking adds depth and complexity.
- Balsamic Vinegar: A drizzle of balsamic vinegar at the end gives a sweet and tangy touch.
- Bacon or Pancetta: Start by cooking some chopped bacon or pancetta in the pan, then use the rendered fat to cook the livers and onions.
How to Serve the Livers With Onion?
You've got a delicious dish there! Here are some ideas on how to serve your sautéed chicken livers with onions:
- With mashed potatoes: This is a classic pairing for a reason! The creamy mashed potatoes complement the rich flavour of the livers and onions perfectly.
- With crusty bread: A good crusty bread is great for sopping up the delicious sauce.
- With a simple salad: A fresh green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
- With rice: A bed of fluffy rice is a great way to soak up all those lovely juices.
Arrange the livers and onions nicely on the plate for an appealing presentation and serve the dish immediately while it's still hot. You can sprinkle with fresh herbs like parsley, dill or chives for a pop of colour and freshness.
How to Store?
You can definitely store leftover sautéed chicken livers with onions, but there are a few things to keep in mind to ensure the best quality.
Allow the dish to cool completely before storing. This helps prevent condensation, which can lead to bacterial growth. Transfer the livers and onions to an airtight container to maintain their flavour and prevent them from drying out. Store in the refrigerator for up to 3-4 days.
Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent dryness. You can also reheat in the microwave, but be careful not to overcook.
While safe to eat, the texture of the livers may change slightly after freezing and reheating. They might become a bit softer.
F.A.Q.
Soaking chicken livers in milk before cooking is a common practice, but it's not strictly necessary. Since my recipe focuses on quick cooking and simple flavours, you likely don't need to soak the livers. However, if you're sensitive to the strong taste of liver, or simply prefer a milder flavour, feel free to give it a try!
While chicken livers are a nutrient-dense and delicious food for many, there are certain situations where you might want to limit or avoid them:
- During Pregnancy: Liver is extremely high in vitamin A, specifically preformed vitamin A (retinol). Excessive retinol intake during pregnancy, especially in the first trimester, has been linked to birth defects.
- High Cholesterol: Liver is naturally high in cholesterol. While dietary cholesterol doesn't affect everyone the same way, those with high cholesterol or heart disease may need to moderate their intake.
- Gout: Liver contains purines, which the body breaks down into uric acid. High uric acid levels can trigger gout attacks in susceptible individuals.
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Related
If you like stews, you can try these:
Sauteed Chicken Livers With Onion
Equipment
- 1 Saucepan
Ingredients
- 800 g chicken liver fresh
- 2 pcs onions medium-size
- 50 g butter unsalted
- 50 ml sunflower oil or olive oil
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
Instructions
- Wash and squeeze thoroughly the livers then cut them into smaller pieces (cutting each large liver into 2 or 3 pieces).
- Peel and slice the onions into julienne strips (thin, matchstick-like strips), about ¼ inch thick.
- In a large saucepan, melt the butter with the sunflower oil.
- Once the butter is melted, add the livers and sauté over medium heat. Then, reduce the heat to low, cover the skillet, and continue cooking for about 10 minutes, stirring occasionally.
- Season with sea salt, freshly ground black pepper, dried marjoram.
- After 1-2 minutes add the sliced onions and a drizzle more oil, if needed. Cover the saucepan and sauté for 20 minutes, until the onions are softened and lightly browned.
- Serve with creamy mashed potatoes (or your favorite side dish).
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