Description
This creamy chicken livers recipe features tender chicken livers sautéed to perfection and enveloped in a rich, silky sauce made with butter, white wine, fresh herbs, and cream. Quick to prepare in just 25 minutes, this dish is perfect for a comforting yet elegant meal that pairs well with crusty bread or mashed potatoes.
Ingredients
Scale
Chicken Livers
- 500g chicken livers, cleaned and trimmed
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats and Aromatics
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, chopped
Liquids and Cream
- 100ml white wine or chicken stock
- 100ml heavy cream or crème fraîche
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep the livers: Trim off any connective tissue from the chicken livers. For a milder taste and smoother texture, soak them in milk for 20 minutes if desired, then pat dry thoroughly with paper towels.
- Heat the pan: In a large skillet or frying pan, melt the butter with a drizzle of olive oil over medium-high heat to prepare for searing the livers.
- Sear the livers: Add the chicken livers in batches to avoid overcrowding. Season with salt and freshly ground black pepper. Cook each side for 1–2 minutes until browned on the outside but still slightly pink inside. Remove from the pan and set aside.
- Make the base: Using the same pan, add the diced onion and sauté until softened and translucent, about 3–4 minutes. Then add the minced garlic and fresh thyme or rosemary and cook for another minute until fragrant.
- Deglaze: Pour in the white wine or chicken stock, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the liquid to reduce by half over medium heat, intensifying the flavors.
- Add cream: Stir in the heavy cream or crème fraîche and simmer gently, stirring occasionally, until the sauce thickens slightly, about 3–5 minutes.
- Return livers: Add the seared chicken livers back into the pan, tossing gently to coat them in the creamy sauce. Cook just until the livers are heated through but not overcooked, about 1–2 minutes.
- Finish: Sprinkle with chopped fresh parsley and adjust seasoning with salt and pepper as needed. Serve immediately while warm for best results.
Notes
- Soaking chicken livers in milk before cooking helps reduce bitterness and results in a creamier texture.
- Be careful not to overcook the livers; they should remain slightly pink inside for tenderness and flavor.
- This dish pairs beautifully with toasted bread, mashed potatoes, or creamy polenta.
- Fresh herbs like thyme or rosemary can be substituted or combined depending on preference.
- For a lighter version, you can substitute crème fraîche with Greek yogurt stirred in off the heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European
