This elegant yet quick dish transforms humble chicken livers into a tender, flavorful main course. The livers are quickly seared to develop a golden crust while remaining creamy and pink inside. Chopped onions provide a sweet, aromatic base that mellows as they cook, balancing the richness of the organ meat. A splash of balsamic vinegar adds a necessary tangy brightness, cutting through the fat and creating a light, glossy pan sauce. Garnished with fresh parsley and sage, this recipe is perfect for a sophisticated weeknight dinner or a light appetizer. It comes together in under twenty minutes, making it an accessible introduction to offal for adventurous eaters or a comforting favorite for traditionalists. Serve with crusty bread to soak up the delicious juices.
Fast With Five: Tangy Chicken Livers
Description
This elegant yet quick dish transforms humble chicken livers into a tender, flavorful main course. The livers are quickly seared to develop a golden crust while remaining creamy and pink inside. Chopped onions provide a sweet, aromatic base that mellows as they cook, balancing the richness of the organ meat. A splash of balsamic vinegar adds a necessary tangy brightness, cutting through the fat and creating a light, glossy pan sauce. Garnished with fresh parsley and sage, this recipe is perfect for a sophisticated weeknight dinner or a light appetizer. It comes together in under twenty minutes, making it an accessible introduction to offal for adventurous eaters or a comforting favorite for traditionalists. Serve with crusty bread to soak up the delicious juices.Ingredients
Directions
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Trim any visible fat, connective tissue, or green bile spots from the chicken livers and pat them dry with paper towels.
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Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
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Add the chicken livers in a single layer, ensuring they are not crowded, and cook for about 2 minutes, turning occasionally until golden brown on the outside but still pink inside.
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Add the chopped onion to the skillet and cook, stirring occasionally, for about 2 minutes until softened.
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Add 2 tablespoons of balsamic vinegar, 1 teaspoon of red wine vinegar, 2 tablespoons of crumbled dried sage, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
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Continue to cook, stirring often, for about 5 minutes or until the livers are tender and the sauce has slightly thickened.
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Use a slotted spoon to transfer the livers and onions to a serving platter.
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Pour 1/2 cup of water into the hot skillet and bring to a boil, scraping up any browned bits from the bottom with a wooden spoon.
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Simmer the pan juices for 1 minute to reduce slightly, then pour the sauce over the livers on the platter.
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Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 413.5kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 5.6g28%
- Cholesterol 151.5mg51%
- Sodium 150.5mg7%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.0g0%
- Sugars 1.1g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
