Deviled Chicken Livers
Transform your weeknight dinner into a bold and flavorful feast with this Deviled Chicken Livers recipe—a rich, creamy dish with a fiery kick. Tender chicken livers are perfectly seared and coated in a luscious sauce made from Dijon mustard, Worcestershire sauce, and a vibrant blend of paprika and cayenne pepper, all lovingly balanced with a splash of heavy cream and bright lemon juice. Sautéed onions and garlic infuse the dish with aromatic depth, while fresh parsley adds a finishing touch of freshness. Ready in just 25 minutes, this quick, protein-packed recipe is perfect for those craving an adventurous and satisfying meal. Serve it over steamed rice, alongside crusty bread, or enjoy it as a stand-alone dish to truly savor the layers of flavor. Perfect for liver lovers and culinary explorers alike!
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Recipe Information
Ingredients
- 500 g chicken livers
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 75 ml heavy cream
- 2 tbsp (chopped) fresh parsley
- to taste salt
- to taste black pepper
Instructions
Clean the chicken livers by removing any connective tissue and pat them dry with paper towels. Set aside.
In a large skillet, heat the butter and olive oil over medium heat until melted and bubbling.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent, stirring frequently.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Increase the heat to medium-high and add the chicken livers in a single layer. Sear them for 2-3 minutes per side, until lightly browned but still slightly pink in the centers.
Reduce the heat to medium and stir in the Dijon mustard, Worcestershire sauce, lemon juice, paprika, and cayenne pepper. Stir to coat the livers evenly.
Pour in the heavy cream and simmer the mixture for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust with salt and pepper as needed.
Remove from heat and garnish with chopped parsley before serving.
Serve the deviled chicken livers warm, either as-is, with crusty bread, or over steamed rice.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1712 mg | 571% | |
| Sodium | 8550 mg | 372% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 190 mg | 15% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 1362 mg | 29% | |
*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.
