Description
This Creamy Chicken Livers recipe features tender chicken livers seared to perfection and simmered in a rich, flavorful sauce made with butter, olive oil, aromatic onions, garlic, fresh herbs, white wine or chicken stock, and finished with heavy cream. Perfect as a comforting appetizer or main dish, this recipe balances earthy liver flavors with a smooth, creamy texture and fresh parsley garnish.
Ingredients
Scale
Chicken Livers
- 500g chicken livers, cleaned and trimmed
- 1 cup milk (optional, for soaking)
Cooking Fat
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables & Herbs
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary, chopped
- 2 tablespoons fresh parsley, chopped
Liquids
- 1/3 cup white wine or chicken stock
- 1/2 cup heavy cream or crème fraîche
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the livers: Trim off any connective tissue from the chicken livers. Optionally, soak the livers in milk for 20 minutes to mellow their flavor, then pat them dry thoroughly with paper towels.
- Heat the pan: Melt the butter with a drizzle of olive oil in a large skillet over medium-high heat to create a flavorful cooking base without burning.
- Sear the livers: Add the chicken livers to the pan in batches to avoid overcrowding. Season with salt and freshly ground black pepper. Cook for 1–2 minutes per side until they develop a golden brown crust but remain pink inside. Remove the livers from the pan and set aside to prevent overcooking.
- Make the base: In the same pan, add the finely diced onion and sauté until soft and translucent. Then, add the minced garlic and fresh herbs, stirring to release their aroma.
- Deglaze: Pour in the white wine or chicken stock, scraping up any browned bits stuck to the pan, which adds depth of flavor. Allow the liquid to reduce by half, concentrating the taste.
- Add cream: Stir in the heavy cream or crème fraîche and gently simmer until the sauce thickens slightly into a rich, creamy consistency.
- Return livers: Add the seared chicken livers back into the pan, tossing them in the sauce to evenly coat. Cook just until warmed through to retain their tender texture.
- Finish: Sprinkle the dish with freshly chopped parsley for a touch of freshness, adjust seasoning with salt and pepper as needed, and serve immediately while warm.
Notes
- Soaking the livers in milk is optional but helps reduce bitterness.
- Use fresh herbs like thyme or rosemary for the best flavor impact.
- Do not overcook the livers to keep them tender and moist.
- White wine adds acidity, but chicken stock is a suitable non-alcoholic substitute.
- Serve with toasted bread or creamy mashed potatoes for a hearty meal.
