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
Scale
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
