These sautéed chicken livers offer a luxurious, melt-in-your-mouth texture with a deep, savory flavor profile. The livers are briefly seared to maintain their tenderness, then simmered in a rich sauce made with fresh mushrooms, onions, dry white wine, and canned tomatoes. The addition of Worcestershire sauce and fresh parsley brightens the dish, balancing the earthy notes of the liver. This elegant yet approachable main course is perfect for a cozy weeknight dinner or a special family meal. Served over hot cooked rice, it provides a comforting, protein-rich experience that highlights the best of international home cooking traditions without requiring hard-to-find ingredients.
Sauteed Chicken Livers
Description
These sautéed chicken livers offer a luxurious, melt-in-your-mouth texture with a deep, savory flavor profile. The livers are briefly seared to maintain their tenderness, then simmered in a rich sauce made with fresh mushrooms, onions, dry white wine, and canned tomatoes. The addition of Worcestershire sauce and fresh parsley brightens the dish, balancing the earthy notes of the liver. This elegant yet approachable main course is perfect for a cozy weeknight dinner or a special family meal. Served over hot cooked rice, it provides a comforting, protein-rich experience that highlights the best of international home cooking traditions without requiring hard-to-find ingredients.Ingredients
Directions
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Cut chicken livers into bite-sized pieces if not already done.
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Heat butter in a large skillet over medium-high heat.
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Sauté chicken livers in the butter for about 5 minutes or until browned on the outside but still pink inside.
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Remove livers from the skillet and drain on paper towels, reserving the drippings in the skillet.
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Add sliced mushrooms and onions to the skillet with the reserved drippings.
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Sauté mushrooms and onions until the onion is golden and mushrooms are tender.
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Stir in flour and salt, cooking for one minute to remove the raw flour taste.
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Add undrained tomatoes, dry white wine, chopped parsley, and Worcestershire sauce to the skillet; bring to a boil.
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Reduce heat and simmer for 5 minutes, stirring often, until the sauce thickens slightly.
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Return chicken livers to the skillet and simmer for an additional 5 minutes to heat through.
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Serve hot over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 198.6kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.7g9%
- Cholesterol 535.7mg179%
- Sodium 61.3mg3%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 29.5g59%
* 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
Ensure livers are not overcooked during the initial sauté to prevent them from becoming tough and grainy.
For a richer sauce, you can substitute half of the wine with chicken broth.
If you prefer a smoother texture, you can puree the tomato sauce before adding the livers back in.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
Fresh parsley can be substituted with dried parsley, using 1 teaspoon of dried for every 1 tablespoon of fresh.
