Quick Pan Fried Chicken Livers with Apple Onion and Sage
Elevate your weeknight dinner with this Quick Pan-Fried Chicken Livers with Apple, Onion, and Sage recipe—a delightful fusion of savory and sweet flavors that’s ready in under 30 minutes! Tender chicken livers are lightly dredged in seasoned flour, pan-seared to golden perfection, and paired with caramelized onions and crisp apples, all brought together with the earthy aroma of fresh sage. This quick and easy dish strikes the perfect balance between rich, hearty flavors and light, fruity accents. Ideal for lovers of rustic comfort food, it’s a great way to introduce chicken livers to your menu while impressing your taste buds. Pair it with crusty bread or creamy mashed potatoes for a satisfying meal.
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Recipe Information
Ingredients
- 450 grams chicken livers
- 1 medium apple (e.g., Honeycrisp or Granny Smith)
- 1 medium yellow onion
- 6 leaves fresh sage leaves
- 60 grams all-purpose flour
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground paprika (optional)
Instructions
Rinse and pat the chicken livers dry using paper towels. Trim any excess fat or connective tissue from the livers. Set aside.
Core the apple and slice it into thin wedges. Peel the onion, cut it in half, and slice thinly.
In a shallow bowl, combine the all-purpose flour, salt, pepper, and paprika (if using). Lightly dredge the chicken livers in this mixture and shake off the excess flour.
Heat 1 tablespoon of olive oil and half the butter (15 grams) in a large skillet over medium-high heat. Once hot, add the chicken livers in a single layer. Cook for 2-3 minutes on each side until browned and just cooked through (slightly pink inside is fine). Remove the livers from the skillet and set aside on a plate.
In the same skillet, add the remaining olive oil and butter. Add the sliced onions and cook over medium heat, stirring occasionally, for about 4-5 minutes until softened and starting to caramelize.
Add the apple wedges to the skillet, and cook for another 3-4 minutes until they soften but retain some firmness.
Return the chicken livers to the skillet and sprinkle with the fresh sage leaves. Stir gently to combine and cook for an additional 1-2 minutes to blend the flavors. Adjust seasoning with more salt and pepper if needed.
Serve the chicken livers warm, garnished with extra sage if desired. This dish pairs well with a side of crusty bread or mashed potatoes.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 1484 mg | 495% | |
| Sodium | 7099 mg | 309% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 29.5 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 167 mg | 13% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1273 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.
