Include in Print View:

Fast With Five: Tangy Chicken Livers

Fast With Five: Tangy Chicken Livers recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 413.5
Dietary: Gluten-free
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
  • 1 1/2 pound Chicken livers
  • 1 Onion, chopped
  • 2 tablespoon Balsamic vinegar, or
Directions
  1. 1
    Trim any visible fat, connective tissue, or green bile spots from the chicken livers and pat them dry with paper towels.
  2. 2
    Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  3. 3
    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.
  4. 4
    Add the chopped onion to the skillet and cook, stirring occasionally, for about 2 minutes until softened.
  5. 5
    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.
  6. 6
    Continue to cook, stirring often, for about 5 minutes or until the livers are tender and the sauce has slightly thickened.
  7. 7
    Use a slotted spoon to transfer the livers and onions to a serving platter.
  8. 8
    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.
  9. 9
    Simmer the pan juices for 1 minute to reduce slightly, then pour the sauce over the livers on the platter.
  10. 10
    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.

Keywords: chicken livers, balsamic vinegar, sage, onion, pan sauce, quick dinner, offal, protein, sautéed, parsley, easy recipe, gluten free, low carb, weeknight meal, French style, appetizer, main course, iron rich, quick cook
Read it online: https://www.chefs-mate.com/recipe/fast-with-five-tangy-chicken-livers/