Quick and easy to make, this protein rich dinner is ready to serve in less than half an hour. Chicken liver and onions are super delicious and rich in flavor
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the thinly sliced onions. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
In the same skillet, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
NOTES
The key to the best liver and onions recipe is not to overcook the livers- cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
Don't overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
Use the most organic, free-range, antibiotic, hormone-free chicken livers.
Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.
NUTRITION
Nutrition Facts
Chicken Liver and Onions
Amount Per Serving
Calories 239Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Trans Fat 1g
Cholesterol 391mg130%
Sodium 809mg34%
Potassium 303mg9%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 12563IU251%
Vitamin C 22mg27%
Calcium 17mg2%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword chicken liver recipe, how to cook chicken livers