Chicken Livers with Caramelized Onion Recipe
Introduction
Chicken livers with onion is a simple, comforting dish that highlights rich, tender livers paired with sweet, soft onions. It’s quick to prepare and makes a satisfying meal or appetizer.
Ingredients
- 450 g fresh chicken liver
- 5 tbsp flour
- 1 yellow onion
- 60 g butter
- 20 ml water
- Salt flakes
Instructions
- Step 1: Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sauté the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell gently.
- Step 2: Meanwhile, prepare the chicken livers by trimming off any spleens and cutting larger pieces to roughly the same size. Coat all the livers evenly in flour.
- Step 3: Add the remaining butter to the skillet and increase the heat to medium-high. Add the floured livers and turn them frequently to cook evenly. The liver will release a reddish liquid; continue cooking until this liquid evaporates and the liver is no longer “bleeding.” Check doneness by cutting a thick piece in half to ensure it’s cooked through.
- Step 4: Once fully cooked, remove the pan from the heat. Serve immediately with a sprinkle of salt flakes on top for seasoning.
Tips & Variations
- Use fresh chicken livers for the best texture and flavor.
- Serve with crusty bread to soak up the delicious juices.
- Add a splash of lemon juice or a sprinkle of fresh herbs like parsley for brightness.
- For a spicier twist, include a pinch of chili flakes while cooking the onions.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the liver. This dish is best enjoyed fresh for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How can I tell if the chicken livers are cooked?
Fully cooked chicken livers will no longer release red liquid and should be firm but tender inside. Cutting a thick piece in half can help verify that there is no pink or blood inside.
Can I use frozen chicken livers?
Yes, but thaw them thoroughly and pat dry before cooking to avoid excess moisture, which can prevent proper browning.
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Chicken Livers with Caramelized Onion Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A simple and flavorful recipe for sautéed chicken livers with caramelized onions, cooked in butter and lightly coated with flour for a deliciously rich and tender dish.
Ingredients
Chicken Livers
- 450 g fresh chicken liver
- 5 tbsp flour
- salt flakes, to taste
Onion and Other Ingredients
- 1 yellow onion
- 60 g butter
- 20 ml water
Instructions
- Cook the Onion: Melt one third of the butter (about 20 g) in a skillet over medium heat. Chop the yellow onion and add it to the pan. Sauté the onion until it becomes soft and translucent, which should take about 3 minutes. Lower the heat to medium-low, add 20 ml of water, and cover the pan to let the onion swell and soften further.
- Prepare the Chicken Livers: While the onion is cooking, trim off any spleens from the chicken livers if present. Cut larger liver pieces into smaller, evenly sized chunks to ensure even cooking. Coat all the chicken livers thoroughly with 5 tablespoons of flour to provide a light crispy coating and help thicken the sauce.
- Sauté the Chicken Livers: Add the remaining butter (about 40 g) to the skillet with the cooked onions and increase the heat to medium-high. Add the floured chicken livers to the pan. Turn them often to ensure they cook evenly and do not stick. The livers will release a reddish liquid while cooking; keep cooking until this liquid evaporates completely, indicating that the livers are cooked through. To check doneness, cut into one of the thickest pieces to make sure it is no longer pink inside.
- Finish and Serve: When the chicken livers are fully cooked and the liquid has evaporated, remove the skillet from heat. Serve immediately with a sprinkle of salt flakes on top for added flavor.
Notes
- Make sure to remove any spleens from the livers to improve texture and flavor.
- Cooking the livers thoroughly is important; they should not be pink inside to ensure food safety.
- The water added during onion cooking helps soften the onions without browning them too quickly.
- Use fresh chicken livers for the best taste and texture.
- Sautéing in butter adds richness but can be substituted with oil for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Keywords: chicken liver, sautéed livers, caramelized onions, quick liver recipe, stovetop liver dish, entrée, butter cooked liver
