Balsamic Chicken Livers
Transform simple chicken livers into a gourmet delight with this Balsamic Chicken Livers recipe. Featuring tender livers pan-seared to perfection and smothered in a tangy balsamic glaze, this dish strikes the perfect balance of richness and acidity. Caramelized onions and garlic elevate the flavors, while a splash of chicken stock creates a velvety sauce that clings to every bite. Ready in just 35 minutes, this elegant yet easy recipe is versatile enough to serve as a hearty appetizer or a satisfying main dish over creamy mashed potatoes, fluffy rice, or crispy toasted bread. Garnished with fresh parsley for a burst of color and freshness, these balsamic chicken livers are the ultimate combination of comfort and sophistication. Perfect for adventurous eaters looking to try something new!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 4 tablespoons Balsamic vinegar
- 100 milliliters Chicken stock
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the chicken livers under cold water and gently pat them dry with paper towels. Trim any connective tissue or fat from the livers.
Peel and thinly slice the yellow onion. Mince the garlic cloves. Chop the parsley and set it aside for garnish.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
Add the sliced onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet in a single layer. Season them with salt and black pepper.
Cook the chicken livers for 3-4 minutes on one side, without moving them, to allow them to brown properly.
Flip the livers and cook an additional 3-4 minutes until they are browned on the outside but still tender and slightly pink in the center.
Reduce the heat to medium and pour in the balsamic vinegar and chicken stock. Stir to coat the livers and deglaze the pan, scraping up any browned bits from the bottom.
Let the mixture simmer for 3-4 minutes, allowing the sauce to reduce and thicken slightly.
Remove the skillet from the heat and sprinkle the dish with fresh parsley.
Serve the balsamic chicken livers immediately, either as-is, over rice or mashed potatoes, or on toasted bread slices.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 20.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 183 mg | 14% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
