Saute Chicken Livers With Onions & Mushrooms

This classic dish transforms humble chicken livers into a rich, velvety delicacy. The livers are lightly dredged in flour and garlic, then pan-seared until golden and tender. They are paired with sweet, caramelized onions and earthy mushrooms, creating a perfect balance of textures and deep savory flavors. The result is a luxurious appetizer that feels both comforting and elegant. It pairs beautifully with crusty bread to soak up the juices or a side of rice pilaf. Ideal for a sophisticated dinner party starter or a hearty weeknight meal, this recipe highlights the natural richness of the livers without overpowering them. Simple to prepare with pantry staples, it delivers a restaurant-quality experience at home.

Cooking Method: Frying

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 392.7

Description

This classic dish transforms humble chicken livers into a rich, velvety delicacy. The livers are lightly dredged in flour and garlic, then pan-seared until golden and tender. They are paired with sweet, caramelized onions and earthy mushrooms, creating a perfect balance of textures and deep savory flavors. The result is a luxurious appetizer that feels both comforting and elegant. It pairs beautifully with crusty bread to soak up the juices or a side of rice pilaf. Ideal for a sophisticated dinner party starter or a hearty weeknight meal, this recipe highlights the natural richness of the livers without overpowering them. Simple to prepare with pantry staples, it delivers a restaurant-quality experience at home.

Ingredients

1 pound Chicken livers
1 large Onion, coarsely chopped
1 cup Pancake flour
1 cup Mushrooms, chopped
1/2 teaspoon Salt
2 tablespoons Margarine or Olive oil
2 teaspoons Garlic powder
1/2 teaspoon Pepper or dried basil

Directions

1
If using canned mushrooms, squeeze out excess liquid. If using fresh mushrooms, wipe clean with a damp cloth; 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. Set aside on a plate.
4
Heat 2 tablespoons of margarine or olive oil in a large frying pan over medium heat. Add the chopped onions and sautÃÂ© until just translucent and soft, about 5 minutes. Remove onions from the pan and set aside.
5
Wipe the pan clean if necessary, then add 3-4 tablespoons of margarine or olive oil. Heat over medium-high heat until shimmering.
6
Place the coated livers in the pan side by side, ensuring they are not crowded. Sear for 2-3 minutes until the edges begin to brown.
7
Turn the livers over gently. Add the reserved onions and chopped mushrooms to the pan. Reduce heat to medium.
8
Continue to cook gently for another 2-3 minutes, adding small slivers of butter around the edge if the pan looks dry, until the livers are cooked through but still tender inside.
9
Remove from heat immediately. Serve warm with rice pilaf or crusty bread.

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, or they will become grainy and tough. They should remain slightly pink and creamy in the center.

You can substitute pancake flour with all-purpose flour if needed.

For a richer flavor, use butter instead of margarine or olive oil.

Serve immediately as leftovers can dry out the livers.

Keywords: chicken livers, saut&# 195;Â©ed, onions, mushrooms, pan-seared, appetizer, garlic, flour, olive oil, margarine, liver recipe, comfort food, dinner party, easy recipe, protein

Read it online: https://www.chefs-mate.com/recipe/saute-chicken-livers-with-onions-mushrooms/