Chicken Liver and Onions
Savor the comforting and rich flavors of classic Chicken Liver and Onions, a hearty dish that combines tender, pan-seared chicken livers with sweet, caramelized onions for a deliciously satisfying meal. Infused with a savory blend of garlic powder, paprika, and black pepper, each bite bursts with bold, earthy flavors. Lightly coated in seasoned flour for a perfect golden crust, the chicken livers are cooked to perfection on the stovetop alongside ribbons of golden-brown onions. A finishing touch of fresh parsley and a splash of bright lemon juice elevate this deceptively simple dish, making it an irresistible option for dinner. Ready in just 30 minutes, this easy comfort food pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice, ensuring a complete and flavorful meal. Perfect for liver lovers and those seeking to try something new, this recipe is a timeless classic with modern appeal!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 medium Yellow onion
- 2 tablespoons All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 2 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 1 tablespoons Fresh parsley
- 1 teaspoons Lemon juice
Instructions
Clean the chicken livers by cutting off any connective tissue and pat them dry with paper towels. Set aside.
Peel and slice the onions into thin rings.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well.
Dredge the chicken livers in the flour mixture, shaking off any excess flour.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.
Add the onions to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden and caramelized. Remove from the skillet and set aside.
In the same skillet, add the chicken livers in a single layer. Cook for 3-4 minutes on each side until browned and cooked through, but still tender inside.
Return the onions to the skillet with the chicken livers and stir gently to combine. Cook for an additional 2 minutes to let the flavors meld.
Remove the skillet from the heat and sprinkle with chopped parsley and a splash of lemon juice for brightness.
Serve warm with crusty bread, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1637 mg | 546% | |
| Sodium | 7627 mg | 332% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.8 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 169 mg | 13% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1271 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.
