Chicken Livers with Leeks and Apricots
Indulge in the rich, savory-sweet flavors of this comforting Chicken Livers with Leeks and Apricots recipe. Tender chicken livers are perfectly pan-seared alongside fragrant leeks and sweet, chewy dried apricots, creating a dish that’s both earthy and vibrant. Enhanced with aromatic garlic, fresh thyme, and a splash of white wine, the simple yet sophisticated sauce brings everything together with a luxurious, buttery finish. Ready in just 40 minutes, this hearty dish is ideal for busy weeknights yet elegant enough for dinner parties. Serve it over creamy mashed potatoes, fluffy rice, or paired with crusty bread to soak up every last drop of the flavorful sauce. Perfect for liver lovers or anyone looking to try something unique, this recipe offers a delightful mix of textures and a beautiful balance of savory and sweet.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 large Leeks
- 100 grams Dried apricots
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 100 milliliters White wine
- 100 milliliters Chicken or vegetable stock
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the chicken livers under cold water, pat them dry with paper towels, and trim any visible fat or veins. Set aside.
Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt or grit. Then, slice them thinly into half-moons.
Chop the dried apricots into small, bite-sized pieces. Mince the garlic cloves.
In a large skillet or sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the leeks to the pan and sauté for about 5 minutes, stirring occasionally, until they soften and become fragrant.
Push the leeks to one side of the pan and add the chicken livers to the other side. Cook the livers for 3-4 minutes per side, or until browned on the outside but still slightly pink in the center.
Add the minced garlic, chopped apricots, and thyme to the pan. Stir everything together and cook for another 2 minutes.
Pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to evaporate.
Add the chicken or vegetable stock, salt, and black pepper. Stir well and let the mixture simmer for about 5 minutes, until the sauce slightly thickens and the flavors meld together.
Remove the pan from heat and stir in the remaining tablespoon of butter for added richness.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley, if desired, before serving.
Serve warm, either on its own or accompanied by crusty bread, mashed potatoes, or a bed of rice.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1637 mg | 546% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 61.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 370 mg | 28% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 2660 mg | 57% | |
*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.
