Sautéed Chicken Livers with Onion (Transylvanian Style)

Chicken Livers With Onion Served on Square Plate With Mashed Potatoes

Sautéed Chicken Livers with Onion (Transylvanian Style)

Course: Dinner, Lunch

Cuisine: International, Transylvanian

Diet: Kosher, Low Lactose

Keyword: chicken liver, chicken liver recipe, chicken livers with onion, sauteed chicken liver, sauteed chicken livers with onion, tasty chicken liver

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: portions

Calories: 430kcal

Author: Timea

Learn how to cook chicken livers that are buttery and tender, never grainy. This 40-minute recipe features caramelized onions and the floral aroma of dried marjoram.

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Metrics - US Customary

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

Prep: Wash the chicken livers and pat them dry. Trim any membranes and cut larger livers into 2 or 3 pieces. Slice the onions into thin julienne strips (about ¼ inch thick).
Sauté: Melt the butter and oil in a large saucepan over medium heat. Add the livers and sauté until the color changes from deep red to a brownish-pink.
Simmer: Reduce the heat to low, cover with a lid, and cook for 10 minutes. Stir occasionally.
Season: Stir in the sea salt, black pepper, and dried marjoram. Let the spices bloom for 1 minute.
Caramelize: Add the sliced onions (plus a drizzle of oil if needed). Cover and sauté on low heat for 20 minutes until the onions are soft, sweet, and golden.
Serve: Serve immediately over creamy mashed potatoes or with fresh crusty bread.

Video

Notes

Don't Overcook: Chicken livers are best when they remain slightly pink in the center. Overcooking leads to a grainy, dry texture.
The Lid is Key: Keeping the pan covered traps moisture, which is the secret to tender, "melt-in-your-mouth" livers.
Substitution: For an extra rustic flavor, replace the butter with pork lard.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Nutrition