Saut Chicken Livers With Onions & Mushrooms

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Servings: 4 Difficulty: Advanced
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Rich, pan-seared chicken livers with caramelized onions and earthy mushrooms.
Saut Chicken Livers With Onions & Mushrooms recipe image
Saut Chicken Livers With Onions & Mushrooms recipe image
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Saut Chicken Livers With Onions & Mushrooms

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 392.7

Description

This classic preparation transforms chicken livers into a luxurious, tender dish with deep umami flavors. The livers are lightly dredged in a seasoned flour mix, ensuring a delicate crust that protects the interior from drying out. They are pan-seared alongside sweet, translucent onions and earthy mushrooms, creating a harmonious balance of textures. The result is a rich, savory appetizer or light main course that feels indulgent yet approachable. Perfect for a sophisticated dinner party or a cozy weeknight meal, this recipe highlights the natural richness of the livers without overpowering them. Serve immediately with crusty bread to soak up the flavorful pan juices.

Ingredients

Directions

  1. Prepare the mushrooms: if using canned, squeeze out excess liquid; if using fresh, wipe clean with a damp cloth and do not rinse.
  2. In a shallow bowl or plastic bag, mix the pancake flour, garlic powder, salt, and pepper.
  3. Coat the chicken livers thoroughly in the flour mixture, shaking off any excess.
  4. Place the coated livers on a paper plate and set aside.
  5. Heat 2 tablespoons of margarine or olive oil in a large frying pan over medium heat.
  6. Add the chopped onions and saut&# 195;© until they become just translucent and clear, about 3-4 minutes.
  7. Remove the onions from the pan and set aside on a plate.
  8. In the same pan (or a clean one), heat 1/4 cup of margarine or 3-4 tablespoons of olive oil over medium-high heat.
  9. Place the coated livers in the pan side by side, ensuring they are not crowded.
  10. Cook for about 2-3 minutes per side, or until the edges begin to brown.
  11. Once the livers are browned on one side, flip them over one at a time.
  12. Return the onions and mushrooms to the pan with the livers.
  13. Reduce the heat to medium. If the pan looks dry, add small slivers of margarine around the edges to keep the mixture moist without lowering the temperature too much.
  14. Continue sautéing gently for another 2-3 minutes, or until the livers are cooked through but still tender.
  15. Remove from heat immediately and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 392.7kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 3.8g19%
Cholesterol 101.0mg34%
Sodium 2534.5mg106%
Total Carbohydrate 26.5g9%
Dietary Fiber 1.2g5%
Sugars 0.3g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the livers, as they will become tough and grainy. They should be pinkish in the center for optimal texture.

Serve immediately with rice pilaf, crusty bread, or roasted vegetables to complement the rich flavor.

If you prefer a richer sauce, you can deglaze the pan with a splash of white wine or broth after removing the onions, then add them back in with the livers.

For a variation, try adding a splash of brandy or cognac after flipping the livers for a deeper, more complex flavor profile.

Keywords: chicken livers, onions, mushrooms, sauteed, appetizer, liver recipe, easy dinner, pan fried, garlic powder, flour coating, savory, umami, quick meal, rich flavor, tender
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